New year's resolutions are boring. Make gelato instead.
Maintaining the integrity of a deeply chocolate-y flavour, satisfy those cravings whenever they strike, and make your own bitter chocolate gelato at home.
Makes about 1 litre / 15 scoops
For the bitter chocolate base
50g cocoa powder
200g granulated or caster sugar
50g glucose (aka dextrose) syrup
or powder, or light runny honey
250g dark chocolate (70%), chopped
To make the bitter chocolate base
1. Mix together the cocoa powder and sugar in a smallish saucepan.
2 . Slowly stir in the water, trying to avoid lumps (don’t worry if you get a few – they will cook out).
3. Add the glucose or runny honey, then set the pan over a medium heat and bring the mixture to the boil. As soon as it bubbles, remove the pan from the heat.
4. Add the chocolate and stir until melted and fully combined.
5. Cover the pan and leave the base to cool to room or fridge temperature. (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)
To make the bitter chocolate gelato
1. Blend the base (this helps the texture), then transfer it to your ice-cream machine and churn until properly firm.
2 . Before serving, put the bitter chocolate gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.