I originally got the idea for this dessert while watching Australian MasterChef some years ago- a chocolate half-dome filled with chocolate gelato, white chocolate mousse, sponge cake, and a peanut caramel. There was also a chocolate lid put on top! This was too complicated for me so I’ve scaled it down to making ‘just’ the chocolate half-dome, chocolate gelato and the peanut caramel. This makes a great dessert for guests, but it’s also nice to have just the chocolate gelato sitting in the freezer, ready to eat at a moment’s notice!
Tempering the chocolate for the half-dome
This recipe calls for first tempering the chocolate to make the half-dome shape (which we will fill with goodies)! Tempering allows the chocolate to look shiny and smooth and have a nice ‘snap’ when you bite into it. This involves first melting the chocolate to a temperature of 110- 115 F, then cooling it down to 80-82 F. by stirring in some unmelted chocolate (see recipe below). You may have seen some fancy tempering scenes of people spreading the chocolate back and forth on a marble slab- I’ve provided a much easier method here.
Once the chocolate is tempered, fill each silicon half-dome mold with about 1 Tablespoon of melted chocolate and swirl with the back of a small spoon. Let set in the fridge until ready to use. Don’t worry- the chocolate lifts out very easily!
Making the Gelato
Gelato is different than traditional ice cream since it doesn’t use any eggs- it’s simply milk, sugar, cocoa powder, and a little gelatin to help it firm up. It also has less fat than ice cream. All ingredients are first warmed together on the stovetop, cooled, then placed in an ice cream maker to help build up the volume to a delicious ‘mass’!
Making the Peanut Caramel
To make the peanut caramel, first heat the sugar in a pan until it turns amber color, add the cream, butter, and miso (optional) until the mixture thickens. Then add the roasted peanuts- this caramel will add a delicious ‘crunch’ to your gelato (plus it’s wonderful to eat on its own)!
Ready to assemble your ‘masterpiece’!
To assemble your Chocolate Gelato Decadence dessert, place a small amount of peanut caramel on the bottom of your plate, then mount your chocolate half-dome on top.
Fill the bottom with a few diced strawberries (optional), then add the gelato ice cream, followed by some peanut caramel crunch and a bit of whipped cream. You could also add a second plain chocolate dome to your dessert as a ‘garnish’ (pictured below) but I prefer the ‘simpler’ version.
Tell me, dear reader, do you prefer the simpler presentation or the addition of a second chocolate dome as pictured below?
Soak three gelatin leaves in cold water until soft. (Alternatively, dissolve a 1-ounce packet of dried gelatin powder in ¼ cup hot water). Combine the milk, cocoa powder, sugar, and corn syrup in a saucepan and heat until the sugar dissolves. Add the chocolate and continue heating until melted. Stir in the softened gelatin leaves until completely dissolved. Let the mixture cool slightly then chill in the fridge. Churn in an ice cream maker following manufacturer’s instructions- place gelato in an airtight container and freeze until required. To temper the chocolate: Place 2/3 of the chocolate pieces (180 g) into a heat-proof bowl placed over a saucepan of simmering water. Make sure the heat-proof bowl is clean and dry. As the chocolate melts, gradually bring the temperature up to 110-115 F, stirring the chocolate frequently with a rubber spatula. Remove the bowl from the pan of simmering water (either placing it on a towel or over an ice bath). Add the remaining chocolate (90 g) to the bowl; keep stirring until the temperature reaches 80-82 F. Now place the bowl back on to the pan of simmering water and stir until the temperature reaches 87-91 F. The chocolate should be shiny and smooth. Place about 1 Tablespoon of the melted cholate into each well of the silicon half-dome mold. Using the back of a small spoon, swirl the chocolate around to coat each well evenly with a thin layer of chocolate. Continue until each well is covered in chocolate. If the chocolate starts to thicken too much, re-heat a little by placing the bowl back over the pan of simmering water. Set aside in the fridge to cool until needed. For the Peanut Caramel Topping: heat the sugar over medium heat until the sugar dissolves and turns an amber color. Reduce heat and add the cream and stir until combined. Add the butter and miso (optional) and whisk until smooth. Stir in the peanuts; set aside until ready to use. To assemble the dessert, place a small amount of the Peanut Caramel on a plate, then mount one chocolate half-dome on top. Place a few diced strawberries on the bottom of the chocolate, add several scoops of the chocolate gelato on top, then spread some of the Peanut Caramel on top. Garnish with a little whipped cream, if desired. Place in freezer if not serving right away. Chocolate Gelato Decadence
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7 Comments
kitchenriffs
April 23, 2022 at 12:55 pmThis does look remarkably decadent. Which, of course, appeals to me. 🙂 Neat recipe, lovely photos. Thanks!
Fran Flint
April 23, 2022 at 3:33 pmThanks John, it was fun exploring this recipe- not as difficult as I thought it would be!
Angie@Angie's Recipes
April 24, 2022 at 2:27 amSo chocolatey, and sinfully decadent..that’s a very beautiful dessert creation, Fran.
Jeff the Chef
April 24, 2022 at 7:21 amI think I like it better without the dome. If I were to have a second dome, I’d rather have it filled with a second serving of gelato! What an incredibly fancy dessert! And it does sound decadent. I think the peanut caramel is a great choice for it. Thanks for the tempering info. I like to try my hand at tempering from time to time, and I always appreciate any tips.
lisa lawless (@lisaiscooking)
April 27, 2022 at 12:18 pmThis is so pretty! What an amazing dessert for a dinner party. I live in fear of tempering chocolate, but I want to practice.
David Scott Allen
May 1, 2022 at 3:55 pmI can’t wait to try your tempering method, Fran. Tempering has eluded me for decades. What brand of chocolate chips do you use? Altogether, a fabulous recipe! Thanks!
Jean | DelightfulRepast.com
December 11, 2022 at 6:35 pmFran, this is soooo beautiful as well as delicious! I love great-looking individual desserts. The Wow Factor.