Affogato with Chuck's Coffee Cigars

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This classic Italian way of serving coffee and ice cream is made even more decadent with Chuck’s coffee cigars

Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4

Preheat oven at 350 F (180 C).
In a stockpot, melt the butter with sugar, maple syrup, espresso and lemon juice. Bring to a boil, add the flour and cook for about 1 minute, stirring constantly until it thickens slightly with a wooden spoon. Remove from heat.
• Drop a teaspoon size amount of batter on a baking sheet lined with parchment paper. Spread thinly with the back of a spoon or a palette knife into a circular sized shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven for about 8 minutes or until slightly golden brown. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside.

Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest.