Chocolate Gelato

Chocolate Gelato

Chocolate Gelato


Yolk — 4 PCs.
Sugar — 130 g
Sugar (for caramel) — 2 tbsp
Milk — 500 ml
Dark chocolate — 100 g
Cocoa powder — 40 g


Heat the milk almost to a boil and add the finely broken chocolate to melt.

Whisk the egg yolks and 130 g of sugar until thick cream that lays down ribbons for the beaters of the mixer.

Gradually add to the yolks the milk and continue whisking. Add cocoa and whisk again.

Get a bowl of Gelato in a pan of boiling water and heat to 80°C, stirring constantly. Remove from the heat.

In a small saucepan heat 2 tbsp sugar with the same amount of water until a dark caramel. Do not stir, just wiggle the container. Pour the caramel into the Gelato and mix well.

When the Gelato has cooled to room temperature, put it in the fridge to cool down, and then move to freezer and freeze several hours, stirring occasionally. Owners freezer can freeze Gelato finish in this wonderful device.

Bon appetit!

Chocolate Gelato1

Chocolate Gelato2

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