Homemade chocolate gelato topped with warm espresso, caramel sauce, whipped cream and chocolate shavings. I serve this in little espresso cups with small spoons. Very satisfying, but not too sweet!
6 oz Bittersweet Chocolate, 60% cacao), chopped
(plus Extra, for shavings
½ cup Heavy Cream
2¼ cup Whole Milk
4 Large Egg Yolks
½ cup Sugar
2 tsp Pure Vanilla Extract
1 cup Brewed Espresso, warm
¼ cup Caramel Sauce
1) In a medium saucepan simmer about 2 inches of water. Place chocolate and cream in a medium heatproof bowl and set over the simmering water(bowl should not touch water). Stir chocolate and cream until chocolate is melted and well incorporated. Remove bowl from heat. Set aside.
2) In a medium heavy-botttomed saucepan heat the milk over medium-low heat just until tiny bubbles appear around the edges. Remove saucepan from heat.
3) Hand whisk egg yolks with sugar in a medium bowl until light and creamy. Slowly add 1/4 cup of hot milk to egg mixture, whisking vigorously. Gradually add the rest of the milk, whisking continuously. Rinse out saucepan. Pour egg mixture back into pan. Cook over medium-low heat, stirring constantly with a wooden spoon for 8-10 minutes until custard is thick enough to coat a metal spoon and a line can be drawn with your finger on back of that spoon. Remove from heat and pour custard through a fine strainer over a medium-large bowl. Stir the melted chocolate mixture and the vanilla into custard; cool completely. (You may place the bowl over another bowl with ice to cool quicker.) When cooled, cover bowl and refrigerate for 3 hours or longer.
4)Pour chilled custard into an ice cream maker and process until consistency of soft-serve ice cream. Spoon into a 1 pint container, cover and place in freezer for at least 4 hours.
5) To assemble, scoop 2 rounded tablespoons of gelato into an espresso cup or other small cup. Pour warm coffee (1/2 to 2 oz) over the gelato. Drizzle with 1/2 tbsp caramel sauce; top with a little whipped cream and chocolate shavings. Enjoy!
This recipe can be served as both a coffee and a dessert. A small portion is very satisfying after a delicious meal. Decaff espresso can also be used, as well as vanilla caramel or any flavored coffee that you love. I’m sure that you will have your guests attention with this frozen chocolate treat!
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