Chocolate Desserts Recipe - Gelato Pronto

Ingredients

• 1 oz (30g) dark or semisweet baking chocolate

• 1 oz (30g) milk chocolate or coffee-flavored chocolate

• 3 tbsp (45ml) custard powder

• 1/2 cup (125ml) white sugar

• 7-8 tbsp (100-120ml) cocoa powder

• 2 1/2 cups (625ml) milk

• 1 tsp (5ml) vanilla extract

• 1 1/2 cups (375ml) whipping cream

• 3/4 cup (185ml) whole blanched almonds

TOPPING

• 2/3 cup (165ml) whipping cream

• 1 tbsp (15ml) sugar

• few drops vanilla extract

• 2 oz (60g) dark or semisweet baking chocolate

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Method:

1. Grate dark chocolate into one mixing bowl, and milk or coffee-flavored chocolate into another.

2. Dissolve custard powder, sugar and cocoa in 1/4 of the milk. Heat rest of milk in a pan. Stir in custard mixture and cook for 3 minute, beating constantly. Add vanilla.

3. Remove from heat and divide custard between the 2 mixing bowls containing grated chocolate. Stir custard into each one until chocolate is melted.

4. Allow custard mixtures to cool, beating from time to time to prevent a skin forming. In another bowl, beat whipping cream until thick.

5. When custards are almost cold, beat half the cream into each one. Place mixtures in 2 freezer trays. Freeze until they start to form ice but are still soft. Transfer to separate bowls and beat thoroughly. Freeze until firm.

6. To make topping , beat cram with sugar and vanilla. Melt chocolate in a double-boiler over hot water.

7. When ready to serve, divide scoops of ice cream between 6 ice cream glasses, mixing the 2 flavors. Sprinkle almonds over ice cream ball, reserving 6 for garnishing.

8. Top each glass with whipped cream, pour melted chocolate over and garnish with a single almond on each. Serve immediately.

This is an Italian favorite with layers of ice cream, chocolate sauce and cream.