A fun and adventurous gelato recipe with dark chocolate and peperoncino
Chop the chocolate into pieces about the size of commercial chocolate chips
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.
Over very low heat, stir the chopped chocolate into the hot milk/sugar mixture.
Whisk continuously until all the chocolate is melted and you have a smooth shiny mixture
Off the heat, whisk in the heavy cream (200 ml / 7 oz) and the crushed chili pepper powder.
Refrigerate until cool
When cool, pour mixture into your gelato machine and follow the instructions for your particular machine.
Whip the cream, stir in the powdered sugar and espresso