Vanilla Gelato Bites with Chocolate and Hazelnuts

Photo: Vanilla Gelato Bites with Chocolate and Hazelnuts

TOTAL TIME: 4 hr
Prep: 1 hr
Inactive Prep: 3 hr
Cook: --
 
YIELD: 16 gelato bites
LEVEL: Easy

ingredients

  • 1 pint vanilla gelato or ice cream
  • 1 (12-ounce) bag chocolate chips (about 2 cups)
  • 1 cup finely chopped toasted hazelnuts (about 5 ounces)
    • Special equipment: bite-sized ice cream scoop and wooden popsticks
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Place a small tray or a plate in the freezer. Remove the gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1 hour.

      When the gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl.

      Remove the gelato balls from the freezer, 4 at a time. Working quickly, hold the gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts. Return them to the freezer and continue with 4 more gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered gelato for at least 1 hour.

      These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on July 11, 2011

        Flag

        Amazing! These creamy cool chocolaty pops are a special treat with a gourmet taste. I found the process to be very easy. Yes, gelato tends to melt quicker than ice cream, but by putting the pops back in the freezer multiple times they got their shapes back. I did have to use a knife to loosen the final product on some of the pops but that was no problem. I could only find strawberry cheesecake gelato in my store and it worked extremely well. I also had to substitute almonds for the hazelnuts, but they gave a great crunch too. I used milk chocolate chips since the recipe did not specify which kind to use. I was thinking along the lines of a drumstick so I chose the milk chocolate. These pops are a real grown-up treat, but the children will love them too.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How