Frangelico Brownie Gelato Dessert

From Claudia's kitchen @What's Cookin' Italian Cuisine
 
Dark Chocolate Brownies
2 squares unsweetened chocolate melted in microwave or over hot water
1/4 cup butter
1 cup sugar
2 eggs, beaten
1 cup all purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon vanilla

Mix all ingredients together, around 50 strokes by hand till well blended. Bake at 350 for 30 minutes in 8x8 greased pan or use fluted removeable bottom pans shown above for individual desserts.

Double Chocolate Chip Gelato (Makes about 3 cups)
1/2 cup sugar
 2 tablespoons cornstarch
 Pinch of salt
 2 cups whole milk, divided
5 ounces semisweet chocolate, finely chopped
 1/2 cup heavy cream
 1 teaspoon vanilla extract
 1/2 cup shaved good grade chocolate (godiva, lindt) semi sweet or bitter sweet dark chocolate.
 In a medium saucepan, combine sugar, cornstarch, and salt. Gradually add 1/4 cup milk, whisking to dissolve cornstarch. Whisk in remaining milk. Cook over medium heat until mixture thickens and comes to a boil. Allow to boil for 1 minute, stirring occasionally. Remove from heat. Add chocolate and allow to sit for 1 minute. Sit until chocolate is melted and smooth. Transfer mixture to a medium bowl. Mix in the cream and vanilla, fold in chocolate shaving. Cover and refrigerate for at least 2 hours or overnight. Transfer to an ice cream maker and freeze according to manufacturer's directions.

Assembly
1 shot of Frangelico
whipped cream in a can
1 scoop double chocolate chip gelato 
brownie squares
chocolate fudge syrup

Place brownie on a  pretty plate, sprinkle with a shot of Frangelico, top with a scoop of chocolate gelato, garnish with whipped cream and drizzle chocolate syrup.
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