La Gola Recipe
Cocoa nibs, chocolate, salty hazelnut ice cream
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Ingredients
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Cocoa Nibs
Chocolate Sauce
Salty Hazelnut Ice Cream
Method
Cocoa Nibs Preparation
- 1
Roast Cocoa Nibs
Preheat your oven to 180°C (350°F). Spread the cocoa nibs on a baking tray and roast them for about 10 minutes, until fragrant. Remove from the oven and set aside to cool.
Chocolate Sauce Preparation
- 2
Make Chocolate Sauce
In a small saucepan, combine the dark chocolate and heavy cream over low heat. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.
Salty Hazelnut Ice Cream Preparation
- 3
Prepare Hazelnut Milk
In a blender, combine the hazelnuts and milk. Blend until smooth. Strain the mixture through a fine sieve or cheesecloth to extract hazelnut milk. Set aside.
- 4
Make Ice Cream Base
In a saucepan, combine the hazelnut milk, sugar, and salt. Heat gently until the sugar is dissolved. In a separate bowl, whisk the egg yolks. Gradually add some of the warm hazelnut mixture to the egg yolks to temper them, then return everything to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- 5
Chill and Churn
Remove from heat and stir in the cream. Let the mixture cool completely, then refrigerate for at least 2 hours. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Assembly
- 6
Serve La Gola
In a bowl, scoop a generous portion of salty hazelnut ice cream. Drizzle with the warm chocolate sauce and sprinkle with roasted cocoa nibs. Enjoy your La Gola!
