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Chocolate Gelato Recipe (Authentic Italian Style)
Chocolate Gelato is one of the most popular and beloved flavors of Italian gelato. Rich, creamy, and timeless, this classic flavor is loved by both adults and kids alike.If you're a chocolate lover, this is the ultimate chocolate gelato recipe you need to try—perfect not just for summer, but any time you're craving something indulgent and deeply satisfying.This authentic Italian chocolate gelato is made with egg yolks, unsweetened cocoa powder, and melted dark chocolate for a bold, intense flavor. The result is a silky, luxurious dessert that’s surprisingly easy to make at home.
Ingredients
- 3 medium egg yolks
- 150 g granulated sugar - ¾ cup
- 250 ml whole milk - 1 cup
- 250 ml heavy cream - 1 cup
- 50 g unsweetened cocoa powder - ½ cup
- 100 g chocolate (70% cocoa) - 3.5 oz
Instructions
The Basic Preparation
- To prepare the mixture for the chocolate gelato recipe, start by mixing in a bowl the cocoa and half the sugar (75 grams). Transfer to a saucepan then add the cold milk. Mix with the help of a whisk and place on the heat.
- Stir and continue to cook for about 5 minutes over very low heat. If you have a kitchen thermometer you can check that the temperature remains at about 85°C (185 F). If you don't have a thermometer, take care to remove the saucepan from the heat or to lower the heat if you see that the milk starts to boil.
- Chop the chocolate and add it. Let it melt completely, continuing to mix and always making sure that the mixture DOES NOT boil.
- Whip the egg yolks with the remaining sugar (75 grams, half the amount) until fluffy and frothy.
- Add the hot milk-chocolate mixture to the egg cream. Transfer to a saucepan, keep stirring with a wooden spoon and cook for 5 minutes over low heat. The mixture must reach no more than 85 °C (185 F). In this way the eggs are safely pasteurized. When it become thicker, it's ready.
- Remove from the heat and add the cold heavy cream. Stir to mix all the ingredients.
How to Make Gelato WITH Ice Cream Maker
- Pour the chocolate mixture into the ice cream maker. Start up the machine following the manufacturer's instructions. Usually you have to let the ice cream maker work for about 30-40 minutes. Chocolate gelato is ready!
How to Make Gelato WITHOUT Ice Cream Maker
- Follow carefully the above steps, from 1 to 5, then pour the chocolate mixture into a gelato container and place it in the refrigerator. Let it cool for about ½ an hour.
- Then transfer in the freezer and leave it for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed. This important step ensures a smooth and creamy texture, preventing icy bits from forming.Sure, it’s a little more work—but absolutely worth it! In the end, you’ll have an amazing authentic Italian chocolate gelato made right at home!
Notes
Storage
Chocolate gelato is best enjoyed freshly made, when it’s at its creamiest and most flavorful. If you leave it in the freezer for too long, ice crystals can form, making the texture less smooth and enjoyable. For the best results, enjoy your homemade chocolate gelato right away, or store it in an airtight container in the freezer and consume it within two days. TIP: If the gelato becomes too hard after freezing, let it sit in the refrigerator for 10–15 minutes to soften slightly. Then, for an ultra-creamy texture, whisk it briefly with a hand whisk before serving. This helps restore its original smoothness and makes it taste just like freshly churned gelato.Nutrition
Serving: 100gCalories: 298kcalCarbohydrates: 32gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 112mgSodium: 27mgPotassium: 217mgFiber: 3gSugar: 28gVitamin A: 612IUVitamin C: 0.2mgCalcium: 80mgIron: 1mg
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