Chocolate Walnut Gelato
Ingredients
| 3 cups | water | 750 mL |
| 1/2 cup | granulated sugar | 125 mL |
| 1/4 cup | Dutch processed, unsweetened cocoa powder | 50 mL |
| 3 oz | bittersweet chocolate, finely chopped | 90 g |
| 1 tbsp | orange zest | 15 mL |
| 1 cup | California Walnuts finely chopped, toasted | 250 mL |
Directions
In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly.
Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute. Remove from heat and stir in chocolate until melted. Let cool completely.
Stir in orange zest and California Walnuts. Cover and refrigerate until completely cold, about 4 hours.
Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour. Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer’s instructions.
Chef’s Tip: Use good quality chocolate to achieve the best results; do not use baking chocolate for this recipe.
Makes 8 servings.
© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.
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