Snack

The tuile batter can be made 1 day in advance. Refrigerate it in an airtight container until you’re ready to bake.

Extra sauce may be refrigerated in an airtight container for up to 2 weeks.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.

Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.

Use the highest-quality chocolate you can find.

In Italian gelato shops, stracciatella describes an ice cream that has chocolate mixed into it—as our recipe does.

Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

The word affogato means “drowned” in Italian; affogato al caffè is the name of a popular dessert in which hot espresso is poured over gelato just before it is eaten. The bitterness of the espresso acts as a pleasant counterpoint to the sweet creaminess of the ice cream. Liqueur intensifies the overall flavor. If you prefer, substitute very strong brewed coffee for the espresso.

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.

This dessert was inspired by the Frozen Hot Chocolate at Serendipity, a restaurant in New York City.