Double Dark Chocolate Gelato

One of my favorite recipes. This gelato was garnished with shaved pieces of dark chocolate. Just for that extra jolt of chocolate.

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 6 egg yolks
  • ½ cup light corn syrup
  • ½ cup cocoa powder
  • ½ cup brown sugar
  • 5 ounces semi sweet or bittersweet chocolate pieces

In medium bowl, whisk together egg yolks, corn syrup, cocoa powder & sugar. In a medium sauce pan, bring the milk and heavy cream to a boil. Slowly drizzle the hot milk mixture into the egg mixture continually whisking. Return the mixture back to the sauce pan and cook until it reaches 160°F degrees.

Remove from the heat and whisk in the chocolate pieces. Pour in a mixing bowl, cover with plastic wrap, and refrigerate at least 6 hours before spinning in your ice-cream maker.

I have garnished with a honey caramel and sea salt. An awesome dessert for summer. With a good local honey you can really achieve a great flavor. The salt is nice to cut through the sweetness.

Caramel:

  • ½ cup honey
  • 1 tablespoon butter
  • ¼ cup heavy cream

In a small sauce pan, heat honey over very low heat. Cook until bubbling and color turns darker amber, approximately 5 to 6 minutes. Pull off heat and whisk in butter. Return to low heat and slowly add the cream. Cook until thickened, another 2 -3 minutes. Let cool for 5 to 7 minutes.

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