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Vanilla Gelato Bites with Chocolate and Hazelnuts Recipe

Vanilla Gelato Bites with Chocolate and Hazelnuts

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Average Rating:

Total Reviews: 31

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  • on December 27, 2012

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    After reading the reviews, I was determined I was going to make this work for a little leftover vanilla ice cream I had and I wanted to serve it to my 8 guests as a mini-teaser right after dinner and before the 3 other desserts were presented after playing board games. My friends class me as a gourmet cook and I also worked with many chefs and learned alot. However, I spent more time trying to get the chocolate to stick to the ice cream as the chocolate (even tried 3 different types would harden after hitting the cold ice cream. I molded the balls to look very round and even worked from the freezer. I ended up coating the balls only with the hazelnuts. This unsuccessful process took me over an hour and I could've spent that time making a fabulous French apple tart. Sorry, Giada but I wouldn't even make this for my grandkids.

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  • on May 19, 2010

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    I too used 3 bags of chips to get these to stick. As soon as any of the chocolate got into the chips...forget it. How did she make it look so easy on TV? Just not fair and i was using them tonight for a party. Now i am out of luck on a dessert.

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  • on July 23, 2009

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    I did not have a problem with getting the chocolate to coat the gelato balls, but after the first two, the small amounts of melted gelato that got into the melted chocolate made the chocolate clump up and become very non-user-friendly. I ended up rolling the clumpy chocolate into balls, rolling them in the nuts and freezing them. Too bad, because the two gelato balls that did get made were delicious!

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  • on July 20, 2009

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    I wasted two pints of gelato and two bags of chocolate on this recipe and am so utterly disgusted. The chocolate wouldn't stick to the gelato and the tiny bit of gelato that melted into the chocolate as I spun it through cause the chocolate to seize up and ruined it completely. The chocolate can't be used for anything at all now. DO NOT use this recipe!!!!!!!

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  • on July 05, 2009

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    The concept is great, the taste is common but the preparation is awful. The chocolate doesn't stick, even when it's cooled down. Perfect little ice cream balls would be a dream. My little scoops of ice cream look like the rough terrain of the Rockies. Do not use this recipe for a potluck. Get some nice pear jam and layer that over some vanilla gelato ice cream and your friends and family will love you. Cheers all!

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  • on July 03, 2009

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    My mom and I made these for a 4th of July party we are having tomorrow, and they came out wonderful! We used three different flavors of gelato, and froze them for about 4 hours. The dulce-de-leche and chocolate flavors worked the best because they froze the harder, and the chocolate stuck to them really well. We did take the chocolate off the heat for a few minutes as suggested. Chocolate did not stick well to vanilla, so we rolled them in ground peanuts and chopped chocolate. Yummy!

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  • on April 05, 2009

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    I had the same problem... I followed all the instructions like leaving the ice cream in the freezer a while before putting the cooled chocolate on it, but it would melt the ice cream and not adhere. I am not sure what I was doing wrong... It was a huge disappointment because me and my friends were really excited to make it and have it for dessert but it failed miserably. Maybe I will try it again because it looks really yummy...

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  • on March 08, 2009

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    This recipe did look easy and fun. I was going to make it for a small gathering at a friends house and I was to bring dessert. I had the same problem as others with the chocolate in that it wouldn't stick to the gelato. I spent a lot of money on the gelato, so it was super dissapointing when it didn't come out. I then ended spending more money on another dessert to take to the party. However, I am definately going to try this recipe again and take others advice on letting the chocolate cool a bit. I might use a different melting chocolate as well. Maybe that will help. I'm not giving up yet.

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  • on January 26, 2009

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    When the chocolate wouldn't stick, Went back to the store and bough chocolate syrup, which sort of worked, but sure wasn't pretty!!! Also - had a hard time getting the skin off the hazlenuts. Threw those away too and went for chopped pecans.

    Good idea, but disappointing. We followed the recipe to the T --Maybe some more pointers would have helped??

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  • on January 25, 2009

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    This worked perfectly no issues at all. The trick is make them the night before and only do 4 at a time then back in freezer and do the next batch. I did let choc sit for a few minutes off the heat. Then back in the freezer to harden again! When I served them this was a major WOW factor of the Birthday dinner!

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