Cappuccino Gelato Truffle Recipe

Heat the Dairy Mixture

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and instant coffee granules. Heat over medium heat until the mixture is warm and the sugar and coffee are dissolved, but do not let it boil.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they are light and frothy.

Temper the Egg Yolks

Slowly add about a cup of the warm milk mixture to the egg yolks, whisking constantly to temper them. This will prevent the yolks from scrambling.

Combine and Heat Again

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Heat over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).

Add Vanilla and Cool

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate until fully chilled (about 4 hours or overnight).

Churn the Gelato

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chocolate chips.

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.

Scoop the Gelato

Using a small ice cream scoop or spoon, scoop out small balls of the gelato and place them on a parchment-lined baking sheet.

Refreeze the Gelato Balls

Place the baking sheet in the freezer and allow the gelato balls to freeze for about 1 hour or until firm.

Melt the Dark Chocolate

In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Coat the Gelato Balls

Remove the gelato balls from the freezer and dip each ball into the melted chocolate, allowing excess chocolate to drip off.

Set the Truffles

Place the coated truffles back on the parchment-lined baking sheet. Repeat with all gelato balls. Return to the freezer for about 30 minutes to set the chocolate coating.