🍫 Chocolate Gelato – Ultra-Creamy, Intense, and Authentic
Rich and ultra-creamy chocolate gelato made with cocoa, dark chocolate, and professional gelato techniques. Perfect texture and deep flavor with no eggs!If you’re a chocolate lover, this authentic chocolate gelato will hit every note — creamy, smooth, and deeply flavored. It blends cocoa powder and dark chocolate for richness, while dextrose, glucose, and skimmed milk powder create that signature silky gelato texture. Unlike ice cream, this recipe uses no egg yolks and relies on proper chilling, sugar ratios, and a stabiliser to deliver the luxurious texture Italian gelato is known for.This recipe works best with a professional gelato machine like the Musso Lussino 4080 to ensure proper freezing and minimal ice crystallization, but the method can be adapted to other machines too. For the best experience, churn and enjoy the gelato the same day — it’s at its peak in the first 6 hours!
Ingredients
- 650 g whole milk
- 50 g liquid glucose glucose syrup
- 40 g dextrose powder
- 30 g skimmed milk powder
- 15 g cocoa powder unsweetened
- 50 g caster sugar white sugar
- 2 g ice cream stabilizer e.g. locust bean gum
- 155 g dark chocolate 60–70% cocoa solids
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Instructions
Prepare the Stabilizer Mix
- In a small bowl, combine the caster sugar and ice cream stabilizer. Stir well and set aside.
Prep the Chocolate
- Place the chopped dark chocolate in a large heatproof bowl. Set aside — you’ll pour the hot base over it later.
Make the Gelato Base
- In a medium saucepan, combine:
- Milk
- Glucose syrup
- Dextrose
- Skimmed milk powder
- Cocoa powder
- Heat gently over medium heat, whisking constantly.
Heat and Add Stabilizer
- Once the base reaches 45°C (113°F), whisk in the sugar/stabilizer mix. Continue heating until the mixture hits 85°C (185°F), then immediately remove from heat.
Emulsify with Chocolate
- Pour the hot base over the chocolate. Let sit 10–15 seconds, then blend with a hand blender for 1 full minute until completely smooth and emulsified.
Cool Down
- Place the bowl in an ice bath and stir occasionally for 15–20 minutes. Aim to cool the mix to at least 12–15°C (53–59°F). Then press plastic wrap directly onto the surface and refrigerate overnight to allow the base to mature — this step enhances texture and flavor.
Churn
- Next day, turn on your gelato machine 15 minutes ahead of time (if using a built-in chiller model). Re-blend the base briefly before pouring into the machine.
- Churn for 15–30 minutes, depending on your machine, until the texture is smooth, aerated, and scoopable.
Serve or Freeze
- Scoop the gelato into a container. For optimal texture, serve within 4–6 hours. If freezing longer, be aware texture will slowly deteriorate as ice crystals form — that’s the nature of gelato. Still, the stabilizer and skim milk powder help maintain creaminess for a little longer.
🍦 Pro Tips
- For best results, use a gelato machine with a compressor.
- Don’t skip the stabilizer — it’s key to preventing iciness.
- Always chill the base overnight — it improves both texture and taste.
- Serve freshly churned whenever possible.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.