Dark Chocolate Gelato

June dark chocolate gelato (2)

Yield: 4-5 servings


1 cup sugar

½ teaspoon salt

3 large eggs

2 large egg yolks

2 bars (4 oz.) DCD Chef Series Dark Chocolate, melted

1 ½ cups heavy cream

2/3 cup DCD Cocoa Powder

2/3 cup Irish cream liqueur


1. Add 2-3-inches of water to a medium saucepan and bring to a simmer. Reduce heat to medium-low and place a larger heatproof bowl inside (like a double boiler).

2. Pour sugar, salt, eggs and yolks into the bowl and whisk for 5-7 minutes, until the mixture reaches 165⁰F. Cool completely, then stir in melted chocolate.

3. In a separate bowl, use an electric mixer to whip heavy cream, Cocoa Powder, and liqueur to stiff peaks.

4. Fold whipped cream into egg mixture. Pour into a clean baking dish and freeze for 1-2 hours, until semi-firm. Cover with plastic wrap and freeze for an additional 1-2 hours, until solid. Scoop and serve.


Categories: Easy Breezy Desserts