Recipe by Janine Babauskis
• 60g sugar
• 200g 70% dark chocolate
• 500g whole milk
• 15g of quality cocoa
• 35g cornflour
• Pinch of salt
• 250g cream
• Milk – additional 40 – 60 mls
Add sugar and chocolate to the TM Bowl, speed 9 for 6 seconds.
Add, milk, cocoa, cornflour and salt and cook, 7 minutes, 90°C, speed 4.
Add cream through the lid, speed 4.
Put TM Bowl in fridge for mixture to cool (1hour) then mix again for 6 seconds, speed 4.
Pour into a shallow container to be sealed and place in freezer.
If reconstituting 12 hours later, add to TM Bowl and blend, speed 5 until creamy texture (10 seconds). Serve immediately.
If reconstituting when frozen hard, cut into pieces approximately the size of a plum, add to the TM bowl, process on speed 6 for 6 seconds, then speed 4 while slowly adding milk until mixture resembles gelato.
For a truly decadent chocolate gelato, when reconstituting, replace the milk with 2 to 3 Tblsp TM Chocolate and Hazelnut spread and only add milk if necessary until mixture resembles gelato
You can replace the cream with milk