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Dark Chocolate Gelato with Peperoncino and Cinnamon

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  • Translation: Gelato Friandise
  • Region: Lazio
Dark Chocolate Gelato with Peperoncino and Cinnamon

Ingredients

For Gelato

  • 150 gr (5 oz) bittersweet dark chocolate
  • 200 ml (7 oz) milk
  • 200 ml (7 oz) heavy cream
  • 125 gr (4.5 oz) sugar
  • 1.5 gr (¼ tsp)  Peperoncino or cayenne pepper
  • 2.5 gr (½ tsp). Ground cinnamon

For Topping

  • 250 ml (1 cup) heavy cream whipped
  • 25 gr (5 tsp) powdered sugar
  • 30 ml (2 Tbsp) unsweetened espresso

Directions

  1. Chop the chocolate into pieces about the size of commercial chocolate chips
  2. Heat the milk (200 ml / 7 oz) and sugar (125 gr / 4.5oz) in a medium sized saucepan until sugar is dissolved.  Do not boil.
  3. Over very low heat, stir the chopped chocolate into the hot milk/sugar mixture.
  4. Whisk continuously until all the chocolate is melted and you have a smooth shiny mixture
  5. Off the heat, whisk in the heavy cream (200 ml / 7 oz) and the crushed chili pepper powder.Refrigerate.
  6. When cool, pour mixture into your gelato machine and follow the instructions for your particular machine.
  7. Whip the cream, stir in the powdered sugar and espresso