Decadent Dark Chocolate Gelato

Ingredients

In this Indian adaptation of the Italian Gelato al cioccolato fondente, we have incorporated the flavors and textures of traditional Indian kulfi. The addition of crushed pistachios adds a unique twist and enhances the overall taste and presentation of the dish. The gelato is also slightly sweeter to cater to the Indian palate. We alse have the original recipe for Gelato al cioccolato fondente, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (25g) unsweetened cocoa powder 1/4 cup (25g) unsweetened cocoa powder
• 4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, heavy cream, sugar, and cocoa powder. Heat over medium heat, stirring constantly, until the mixture is hot but not boiling.
2. 2.
   Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
3. 3.
   Stir in the vanilla extract and cardamom powder.
4. 4.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. 5.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. 6.
   Transfer the churned gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
7. 7.
   Serve the Decadent Dark Chocolate Gelato in bowls or cones, garnished with crushed pistachios.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Cardamom powder — If you prefer a stronger cardamom flavor, you can increase the amount to 1/2 teaspoon.

Tips & Tricks

• For a smoother texture, strain the gelato mixture before chilling to remove any lumps.
• To enhance the chocolate flavor, add a pinch of instant coffee powder to the mixture.
• Experiment with different toppings such as chocolate shavings, caramel sauce, or crushed almonds for added variety.

Serving advice

Serve the Decadent Dark Chocolate Gelato in small bowls or cones for a delightful individual treat. For an extra touch, drizzle some chocolate sauce over the gelato and top with a sprinkle of crushed pistachios.

Presentation advice

To elevate the presentation, serve the gelato in elegant glass bowls or martini glasses. Garnish with a dusting of cocoa powder and a sprig of fresh mint for a pop of color.