Deeply Chocolate Gelato
- 30m Prep Time
- 15m Cook Time
- 4h Ready In
This deeply chocolate gelato is rich and creamy, made with cocoa powder, bittersweet chocolate, and a hint of Mexican coffee liqueur. It's a decadent frozen dessert perfect for chocolate lovers.
Ingredients
- 532 ml whole milk
- 78.9 ml heavy cream
- 177 ml sugar divided
- 237 ml unsweetened cocoa powder
- 56.7 g bittersweet chocolate finely chopped
- 4 extra-large egg yolks
- 29.6 ml Mexican coffee flavor liqueur
- 9.86 ml pure vanilla extract
- kosher salt
- 8 chocolates roughly chopped, optional
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 3.76 mg
- Magnesium: 114 mg
- Phosphorus: 265 mg
- Potassium: 458 mg
- Zinc: 2.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 532 ml whole milk
- 78.9 ml heavy cream
- 237 ml unsweetened cocoa powder
- 4 extra-large egg yolks
- 29.6 ml Mexican coffee flavor liqueur
- 9.86 ml pure vanilla extract
- kosher salt
Prepare
- 177 ml sugar, divided
- 56.7 g bittersweet chocolate, finely chopped
- 8 chocolates, roughly chopped, optional
Let's Cook
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Step 1.
Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan until the sugar dissolves and the milk starts to simmer.
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Step 2.
Add the cocoa powder and chocolate and whisk until smooth.
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Step 3.
Pour into a heat-proof measuring cup.
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Step 4.
Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick.
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Step 5.
With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture.
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Step 6.
Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened (a candy thermometer will register about 180 degrees F). Do not allow the mixture to boil.
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Step 7.
Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt.
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Step 8.
Place a piece of plastic wrap directly on top of the custard and chill completely.
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Step 9.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions.
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Step 10.
Stir in the roughly chopped chocolate, if using, and freeze in covered containers.
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Step 11.
Allow the gelato to thaw slightly before serving.