Milk Chocolate Affogato

From Emily Luchetti's "The Fearless Baker" article in the Press Democrat, Aug 17, 2011

“In Italy, if you order an affogato, you'll get a shot of espresso poured over vanilla ice cream or gelato,” Luchetti writes. “Here, I've added chocolate to take the bitter edge off and enhance the coffee flavor, technically making it a mocha affogato.”

Makes 6 servings

1 cup heavy cream

6 ounces milk chocolate chopped

6 tablespoons freshly brewed room temperature coffee (regular or decaf)

1 pint good-quality store-bought vanilla ice cream

In a small saucepan, bring the cream just to a boil and turn off the heat. Add the chocolate, stir until smooth, and then stir in the coffee.

Put 2 scoops of ice cream in each of 6 dessert bowls. Top with a spoonful of the chocolate coffee sauce.