Valentines chocolate gelato
I’m suffering some serious writers block. It is two fifty nine on a summery Monday afternoon and Valentines Day is more than half over, on this side of date line at least. There’s no denying I’m a romantic so theoretically the words should be gushing out all sugar and spice. Nope, nothing.
I struggle with the commercialisation of Valentines Day, with the act of mindlessly parting with well earned cash for a myriad of pink and red Valentine-themed offerings, crafted specially for this day of romantic love.
I think the real meaning of Valentines Day lies in thoughtful gestures and carefully crafted words (original or borrowed!). It need not be elaborate in fact it is often the small things that mean the most. A handwritten poem, a walk along the beach, a home cooked meal. Should you venture to wow your lover in the kitchen, I suggest your pièce de la résistance be the following recipe. I made it last week and marriage proposals ensued!
Makes 1 litre
- 60g dark chocolate (I used 70%), roughly chopped
- 375ml milk
- 250ml condensed milk
- 160g castor sugar
- 100g dutch press cocoa powder, sifted
- 4 large egg yolks
- pinch salt
- 1. In a heavy saucepan heat the milk, condensed milk, and roughly half the sugar until it begins to simmer. Stir constantly until the sugar is dissolved.
- 2. Remove from the heat and add the cocoa and chocolate, whisking until the chocolate is melted and the mixture is smooth.
- 3. In a bowl beat the egg yolks, remaining sugar and salt until thick and pale. Add the hot chocolate mixture in a slow stream, whisking as you go. Pour into saucepan and cook this mixture over moderately low heat until it thickens. Stir constantly.
- 4. Pour mixture through a sieve into a bowl. Set this mixture over water and ice and chill until cold. Place into an airtight container and freeze overnight. Alternatively you can churn this in an ice-cream maker.