Chocolate Walnut Gelato


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


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.

Food and Beverage Public Relations | Food Communications | Food Publicity
PR for Food