Gelato al Cioccolato by Master Chef Gianluca Deiana Abis
Ingredients
500ml whole milk
250ml heavy cream
150g sugar
100g dark chocolate (70% cocoa), chopped
30g high-quality cocoa powder
5 large egg yolks
Instructions
Step 1: Heat the Milk and Cream
Combine whole milk, heavy cream, and cocoa powder in a medium saucepan.
Whisk well to dissolve the cocoa powder completely.
Heat the mixture over medium-low heat, stirring occasionally, until it starts to steam (do not boil).
Step 2: Melt the Chocolate
Add the chopped dark chocolate to the warm milk and cream mixture.
Stir continuously until the chocolate is fully melted and the mixture is smooth.
Remove from heat and set aside.
Step 3: Prepare the Egg Yolks
In a mixing bowl, whisk the egg yolks and sugar until the mixture is pale and creamy.
Slowly pour about 1 cup of the warm chocolate mixture into the yolks, whisking constantly to temper the eggs.
Gradually pour the tempered yolks back into the saucepan with the remaining chocolate mixture.
Step 4: Cook the Custard Base
Place the saucepan over low heat. Stir continuously with a wooden spoon or spatula.
Cook until the mixture thickens enough to coat the back of the spoon (around 80°C or 175°F). Do not let it boil.
Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure a silky texture.
Step 5: Chill and Churn
Allow the custard base to cool at room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Step 6: Freeze and Serve
Transfer the churned gelato to an airtight container and freeze for 2-4 hours to set the texture.
Scoop and serve your rich, creamy gelato al cioccolato with a sprinkle of cocoa powder or chocolate shavings for garnish.
Chef’s Tip: For an extra luxurious texture, use fresh, high-fat cream and premium dark chocolate. Allowing the base to rest overnight deepens the flavor!
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