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.