Chocolate Recipe

Preparation Instructions

1. 1

   Prepare the chocolate base

   In a saucepan, combine the whole milk, heavy cream, granulated sugar, cocoa powder, and a pinch of salt. Heat over medium heat, stirring consistently until the mixture is warm and the sugar has dissolved. Do not let it boil.

2. 2

   Melt the chocolate

   Add the chopped dark chocolate to the warm mixture and stir until melted and smooth.

3. 3

   Whisk the egg yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

4. 4

   Temper the egg yolks

   Slowly add a few spoonfuls of the warm chocolate mixture to the egg yolks while whisking constantly to temper them. This prevents the eggs from scrambling.

5. 5

   Combine mixtures

   Gradually add the tempered egg yolks back into the saucepan with the rest of the chocolate mixture, stirring continuously.

6. 6

   Thicken the mixture

   Continue to cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-10 minutes).

7. 7

   Add vanilla

   Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.

8. 8

   Chill the mixture

   Cover the mixture and refrigerate for at least 4 hours or overnight.

9. 9

   Churn the gelato

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

10. 10

    Freeze the gelato

    Transfer the gelato to an airtight container and freeze for at least 2 hours or until firm.