Chocolate Walnut Gelato
Recipe courtesy of Walnut Marketing Board.
3 cups water
1/2 cup granulated sugar
1/4 cup Dutch processed, unsweetened cocoa
3 ounces bittersweet chocolate, finely chopped
1 tablespoon orange zest
1 cup toasted California walnuts, finely chopped
- 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.
Makes 8 servings.
Chef's Tip: Use good quality chocolate to achieve the best results; do not use baking chocolate.
Nutritional Information Per Serving (1/8 of recipe): Calories: 207; Total Fat: 15g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 3g; Protein: 5g; Sodium: 6mg.
Recipe and photograph courtesy of Walnut Marketing Board.