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Recipe for :

Hotel Cipriani Chocolate Gelato

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This dessert is simply luxurious!"


1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly

  • In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown.
  • Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking (caramel will harden). Cool pan about 5 minutes and return to heat.
  • Add milk and cook over moderate heat, whisking, until caramel is melted.
  • Whisk in cocoa until combined well and keep mixture warm.
  • In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
  • In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale.
  • Whisk in caramel mixture and chocolate in streams, whisking until combined.
  • Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140°F. Cook custard, stirring (do not let it boil) for 4 minutes more and remove pan from heat.
  • Cool custard completely and freeze in an ice-cream maker. Gelato will keep in the freezer for one week.
Ice Cream Maker:
  • Pour the mixture, making sure it is already cold, into the container of your ice cream maker and freeze it following the manufacturers instructions.
  • When done, the gelato is ready to eat, but if you want to serve it later, or prefer it when it's more compact, transfer it to a container that closes tightly and place in the freezer. If you are going to leave it in the freezer overnight or longer, let the gelato soften a little before serving by putting it in the refrigerator for 30 minutes.

Without Ice Cream Maker :

  • If you do not have an ice cream maker, pour the cold mixture into a freezer container, close the lid tightly and place in the freezer until set, about 3 hours.
  • Remove from the container and chop roughly into 7 cm / 3 in pieces. Place in the bowl of a food processor and process until smooth (or use a fork).
  • Return to the freezer and freeze again until firm.
  • Repeat the freezing-chopping process 2 or 3 times, until a smooth consistency is reached.

Makes about 3 cups

Martin James