Creamy Homemade Dark Chocolate Gelato | Made with unsweetened Ghirardelli Chocolate and Dark Cocoa this Creamy Homemade Dark Chocolate Gelato really delivers on chocolate flavor. The perfect dessert after a big bowl of pasta. You’re guests will go crazy over this decadent dark chocolate delight.
You’ve heard of ice cream bars but how about a gelato bar! Making a dessert bar is super easy to do and one of my favorite ways of entertaining. The gelato can be made up to 2 weeks before your dinner. All the other items are store bought so you’ll have dessert covered way before your dinner date. That’s a hostess WIN! Mix and match scoops. Chocolate goes with just about any fruit flavor. Click here for the two flavors I used—->>>>RASPBERRY GELATO and MANGO GELATO. I put a scoop of chocolate and a scoop of raspberry together. It was delicious. It reminded me of chocolate dipped raspberries.
- 6 ounces unsweetened chocolate, chopped
- 1/2 cup dark cocoa powder
- 1 cup granulated sugar
- 2 1/4 cups half and half, divided
- 6 large egg yolks
- 1/4 cup fat free powdered milk
- 1 1/2 cups heavy whipping cream
Place unsweetened chocolate, dark cocoa powder,sugar and *1 1/4 cups* of the half and half in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve the chocolate and sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened (about 2 minutes). While whisking slowly pour 1/2 cup of the hot half and half mixture into the egg mixture. Pour the tempered egg mixture into the saucepan with the hot half and half mixture. Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°) Stir in the remaining half and half, powdered milk and heavy cream. Strain the mixture through a fine mesh strainer. Cover and refrigerate at least 6 hours or until completely cooled.
Turn the ice cream machine on, pour mixture into freezer bowl and let mix until thickened (about 20 to 25 minutes). The gelato will have a soft creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
ICE CREAM RECIPES
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