Experience the rich, bold flavours of authentic Italian Dark Chocolate 70% Gelato with this creamy and sumptuous recipe. Ideal for chocolate enthusiasts!
Quick Facts
- Difficulty: Intermediate
- Prep Time: 30 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.4 L
Ingredients for Dark Chocolate Gelato
Gelato Base
- 600 ml whole milk (3.5% fat)
- 300 ml heavy cream (35% fat)
- 120 g granulated sugar
- 40 g corn glucose syrup
- 5 g neutral stabilizer (e.g., guar gum or locust bean gum mix)
Chocolate Mixture
- 150 g dark chocolate (70% cocoa solids), chopped
- 50 g unsweetened cocoa powder
- 50 ml hot water (to dissolve cocoa powder)
Step-by-Step Instructions to Make Dark Chocolate Gelato
1. Prepare the Chocolate Mixture
- Dissolve the cocoa powder in hot water, whisking until smooth.
- Melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short intervals. Stir until smooth.
- Combine the cocoa mixture with the melted chocolate. Set aside.
2. Prepare the Gelato Base
- In a saucepan, combine the milk, cream, and sugar. Add the glucose syrup and heat gently while stirring.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this into the heated base. Stir for 2 minutes.
- Remove from heat and blend the mixture with an immersion blender for a smooth consistency.
3. Combine the Base and Chocolate Mixture
- Stir the chocolate mixture into the warm gelato base until fully incorporated.
- Quickly cool the mixture using an ice bath (place the bowl of gelato base over a larger bowl filled with ice and water).
- Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours to allow the flavors to mature.
4. Churn and Freeze the Gelato
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25–30 minutes).
- Transfer the churned gelato into a freezer-safe container and freeze for 4 hours to firm up before serving.
Tips for Perfect Dark Chocolate Gelato
- Use high-quality dark chocolate with at least 70% cocoa solids for an intense, authentic flavor.
- If you prefer a sweeter gelato, add more sugar to the gelato base or use a slightly less intense chocolate (e.g., 60% cocoa solids).
- Avoid overheating the chocolate during melting to prevent it from seizing.
FAQs About Dark Chocolate Gelato
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but the sweetness will increase, and the gelato will lose some of its intense cocoa flavor. Adjust sugar accordingly.
Q: How can I make the gelato even richer?
A: Add a tablespoon of chocolate liqueur to the base after cooling to enhance the chocolate flavor and maintain creaminess.
Q: Can I make this recipe without stabilizers?
A: While stabilizers improve texture and creaminess, you can omit them, though the gelato may form more ice crystals.
Serving Suggestions
Serve your dark chocolate gelato in bowls or cones, topped with chocolate shavings or a drizzle of chocolate sauce. For an extra indulgent treat, pair it with whipped cream or fresh raspberries.
Final Thoughts
Dark chocolate gelato is a sophisticated and satisfying dessert, perfect for any chocolate enthusiast. With its rich, velvety texture and bold cocoa flavor, this recipe is sure to impress your guests and become a favorite in your household.