Two great tastes that taste great together!

Let’s get serious about chocolate for just a moment. If you are–and you should know I absolutely am–this gelato is calling your name. Deep, dark, glossy, rich and intensely delicious…made possible by two of the best chocolate ingredients I have on hand: Valrhona cocoa powder and Callebaut dark chocolate. Yeah, baby!

Remember the key lime gelato I made recently? I was so blown away by its creaminess, I had to try a chocolate version using the same base recipe. Word on the street is it’s “f***in’ awesome” and I can’t disagree…not to mention, that may be the best feedback I’ve received to date (so thank you!). ūüôā


1.5 cups whole milk
1 can sweetened condensed milk
4 large egg yolks
1 cup Valrhona cocoa powder (available at Whole Foods)
2 oz. Callebaut dark chocolate, chopped
¬ľ¬†teaspoon salt

Heat milk on medium to  medium-high heat, stirring occasionally, till small bubbles form at edge of pan. Remove from heat and whisk in chopped chocolate till it melts.

Beat together egg yolks and sweetened condensed milk till smooth. Temper egg mixture by slowly adding to hot milk, whisking constantly. Cook over medium-high heat and continue to whisk until mixture reaches 160 degrees F and custard coats the back of a spoon. Do not let it boil! This custard will be exceptionally thick–very much like¬†the consistency of¬†brownie batter. Mmmm, batter!

Strain through fine-mesh sieve into clean bowl, let cool to room temperature. Stir in salt. You can make an ice bath to speed up the process. Chill custard overnight or at least four hours.

Just before turning the chilled custard into your ice cream maker, place the custard and the dasher from your machine into the freezer for up to 10 minutes. And now, into the spin cycle: process according to your ice cream machine’s directions.

I believe in miracles since this chocolate gelato came along, you sexy thing! And sexier still, serve the gelato over a slice of slightly warmed almond cake…a match made somewhere close to heaven, I am sure. I’ll be back atcha with that recipe later on–so save those egg whites and see you soon!