Gelato Di Cioccolata with Nutty Chocolate Sauce
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Gelato Di Cioccolata with Nutty Chocolate Sauce
This delicious chocolate ice cream is so close to the real thing that an Italian friend of ours, Adriano Benjamino, asked me how I managed to get his mother's secret recipe! And it's Pesachdik too!
Times
- Ready Time : 0 min
Servings
Ingredients
- 10 eggs separated
- 1 1/2 cups sugar
- 14 oz pareve dark chcolate
- 1/4 cup oil
Directions
1. To make the ice cream, beat the egg yolks and 1 cup of the sugar until light and creamy. Use an electric beater, because this can take a while! Meanwhile, melt the chocolate in a double boiler (or place a medium sized saucepan into a slighty larger one half-filled with boiling water).
2. Add oil (very slowly) to egg yolk mixture and continue beating. When chocolate has melted, slowly add to the egg-yolk mixture. Continue to beat until very well combined.
3. Separately beat the egg whites until firm, while gradually adding the remaining sugar.
4. Fold the egg whites into the chocolate mixture and mix well so that there are no little bits of egg white still visible.
5. Pour into a suitable container, such as a freezer-proof glass bowl or foil container, and freeze for at least 48 hours.
Serve with Nuty Chocolate Sauce and Pesach Almond Snaps.
About Sharon Lurie
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Pareve , Desserts , Passover Recipes, Shabbat , Italian , Make Ahead , Gluten Free ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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B”H Definitely dessert for this Shabbos. I knew I would find something under your recipes
(I make this without the oil for Pesach, like a frozen mousse.)
Hi Mushi, thank you!! the reason I use a little oil is to keep it ‘softish’ and smooth because oil doesn’t freeze. I’ve actually used (room temperature) parave margarine as well (to replace oil) and it’s worked really well too, in a mousse and ice cream. Have a great Shabbos.