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Deeply Chocolate Gelato Recipe

Deeply Chocolate Gelato

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 21-30 of 69

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  • on October 22, 2010

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    This is a wonderful chocolate gelato recipe. It is so rich and smooth, that don’t include the chopped chocolates. I made this recipe more than 5 times and neither my quest nor me have experience an unpleasant mouth feel; maybe it is the cocoa powder howlar2 used.

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  • on September 19, 2010

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    The cocoa powder gave this a raw chocolate taste and an unpleasant mouth feel. I tried it again substituting another 2oz of 70% semisweet chocolate and it was perfect.

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  • on August 29, 2010

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    I was afraid to start this recipe because I thought I would ruin it. The process was somewhat tedious but it was easier than I thought. The end result was out of this world. The gelato was silky and very rich. Although I think next time I will add less chocolate or maybe less cocoa because I felt it had so much chocolate my stomach hurt afterwards.

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  • on August 15, 2010

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    Ina you are a goddess. This gelato is the absolute richest of chocolate gelatos. amazing!!!!

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  • on August 03, 2010

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    I cannot believe how good this gelato is- and how easy it was! It was rich and thick and perfect. I will be making this again soon!

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  • on May 13, 2010

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    I made this recipe for a dinner party. I think it will be perfect for our Italian theme, and our youngest son doesn't care for many desserts, so I purchased an ice cream maker attachment. Never having made ice cream or gelato til now, the recipe was easy to follow. I did spill during transfer as another reviewer did, but didn't waste those messes!! I did not add the crushed chocolate, and used Ghiradelli cocoa. I tasted final product, and WOW! I am not really a fan of chocolate ice cream or cake, I ususally prefer just plain chocolate. THIS will satisfy ANY chocolate lover, it is so rich and deep in flavor. It is very smooth and creamy. I hope to keep my spoon out of this-- the party is not for another 2 days! I liked that the recipe called for less sugar than others out there. The Kahlua is a must, since alcohol aids in the prevention of ice crystal formation. I can tell I will be making this recipe often for years to come! Thank you Ina!

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  • on May 02, 2010

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    It's been years since our visit to Italy. Gelato is not the same in the USA. I heard it is because the FDA will not allow alcohol to be used. (Who knows, information came from a chocolate candy store that also sells gelato, but this, this is the real thing. My favorite flavor -chocolate. Favorite dessert - ice cream. No such thing as too rich. This makes me soooo happy I don't even care what my family or guests think!

    Thank you.

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  • on April 29, 2010

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    I made it without an ice cream maker, so I was sticking bowl inside bowl, on the outside of the center bowl I had frozen peas, but it wasn't getting cold enough so I just stuck it in the freezer, and then used a hand mixer to break up the ice crystals. It worked really well. I love deeply rich chocolate stuff, but I didn't add the liqueur and it was almost bitter. I'm not one for dark chocolate, but this was almost bittersweet. Good though with homemade carmel syrup!

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  • on March 02, 2010

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    My husband and I loved this. Took a long time for the mixture to thicken--got it to 180 and quit. Made a real mess pouring it into the ice cream maker but oh so yummy licking the drips! Had a small portion in the evening after dinner and it is so so good. Just like the gelato I had years ago on a business trip to Rome.

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  • on February 28, 2010

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    This is over-the-top chocolately delicious. It is the sort of thing you only need to have a little bit of to satisfy your deep dark chocolate cravings...so there is no real explanation for why I kept going back for 'just a little bit more" other than it was just that good! Got to go. l think I hear it calling to me.....

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