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Chocolate Gelato Profiterole Sundae

Chocolate Gelato. An intensely chocolate version of this Italian Ice Cream that can be served inside a profiterole shell with chocolate sauce.

Chocolate Gelato Profiterole Sundaes close up photo of a single sundae on a white plate

Chocolate Gelato Profiterole Sundaes.

So by special request, here it is, pictured in a profiterole pastry shell with chocolate ganache sauce. We will be having this evening when friends come by with their kids for supper.

You can find the recipe for the profiterole shells in this chocolate mousse eclair recipe.

The chocolate ganache sauce is simply chocolate melted with a little whipping cream, about 1 cup of chocolate chips to 1/3 cup whipping cream….or you could make our delicious Fudge Sauce.

Dark Chocolate Chips, to melt and dip the biscotti

I prefer dark chocolate (50% cocoa) in the chocolate ganache sauce recipe but you can choose whichever chocolate you like..

As a side note, I am very fond of dark chocolate and this gelato recipe is very chocolate-y. The recipe will work just as well with less cocoa if you prefer not so intense a chocolate flavour.

Makes about 1 litre

Chocolate Gelato Profiterole Sundaes photo with title text for Pinterest

Chocolate Gelato Profiterole Sundaes

Like this chocolate Gelato recipe?

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Chocolate Gelato in a Profiterole Sundae
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Chocolate Gelato - an intensely chocolate version of this Italian Ice Cream that can be served inside a profiterole shell with chocolate sauce.
Course: Dessert
Servings: 1 litre gelato
Author: Barry C. Parsons
Ingredients
  • 2 ¼ cups whole milk
  • ½ cup whipping cream
  • 4 egg yolks
  • ¾ cup sugar
  • ½ cup cocoa
  • 2 ounces melted dark or semisweet chocolate
  • Pinch salt
Instructions
  1. Scald the milk and cream in a glass bowl in the microwave for about 4-5 minutes on high power.
  2. In a large bowl mix together the cocoa and ½ cup sugar and salt until well combined with no lumps in the cocoa. Whisk in the scalded milk and cream and stir until the sugar is dissolved. Stir in the melted chocolate.
  3. Meanwhile whisk together the egg yolks and ¼ cup sugar until the mixture is thickened and is a light lemon color.
  4. Slowly pour in the scalded milk mixture stirring constantly.
  5. Cook until the custard coats the back of a wooden spoon, meaning that you can draw your finger across the spoon and see a definite path that your finger has left in the custard, about 170 degrees F.
  6. Remove from heat and add the vanilla extract. Chill completely in the refrigerator or in an ice bath.
  7. Process the custard for about 25-30 minutes in an ice cream maker. Chill for a couple of hours in the freezer before serving.

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