A fun and adventurous gelato recipe with dark chocolate and peperoncino
[cooked-sharing]
Ingredients for Gelato
5 oz bittersweet dark chocolate
7 oz milk
7 oz heavy cream
4.50 oz sugar
¼ tsp peperoncino or cayenne pepper
½ tsp ground cinnamon
Ingredients for Topping
1 cup whipped heavy cream
5 tsp powdered sugar
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.
6
Refrigerate until cool
7
When cool, pour mixture into your gelato machine and follow the instructions for your particular machine.
8
Whip the cream, stir in the powdered sugar and espresso
Ingredients
Ingredients for Gelato
5 oz bittersweet dark chocolate
7 oz milk
7 oz heavy cream
4.50 oz sugar
¼ tsp peperoncino or cayenne pepper
½ tsp ground cinnamon
Ingredients for Topping
1 cup whipped heavy cream
5 tsp powdered sugar
2 tbsp unsweetened espresso