The CHOCOLATE GELO is a spoon dessert that belongs to the Sicilian pastry tradition. Quick and easy to prepare, gluten-free, lactose-free, light and indulgent, it has a texture similar to pudding.
This dessert, known for its velvety consistency and the intense taste of chocolate, is refreshing and light—ideal for ending a meal in a sweet and satisfying way.
Chocolate gelo appears smooth and glossy, with an even surface that can be decorated with a dusting of cocoa, chocolate shavings, or chopped nuts such as pistachios or almonds. The color is a rich dark brown, indicative of a high concentration of chocolate.
You can serve it on its own or accompanied by dry biscuits, fresh fruit like strawberries or raspberries, or a scoop of vanilla ice cream to contrast the richness of the chocolate.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Hours
- Preparation time: 5 Minutes
- Portions: 9 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.28 (Kcal)
- Carbohydrates 45.48 (g) of which sugars 23.79 (g)
- Proteins 2.64 (g)
- Fat 2.77 (g) of which saturated 1.03 (g)of which unsaturated 1.67 (g)
- Fibers 4.46 (g)
- Sodium 7.04 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cup unsweetened cocoa powder (about 3.5 oz)
- 1 1/3 cup cornstarch (about 5.6 oz)
- 1 cup granulated sugar (about 7 oz)
- 3/4 tsp ground cinnamon (about 2 g)
- 4 1/4 cup water (cold)
- chopped pistachios
Tools
- 1 Pot
- 1 Hand whisk
- 1 Loaf pan
- 1 Plastic wrap
Steps
The preparation of CHOCOLATE GELO is very easy and quick.
In a pot, put the cornstarch, unsweetened cocoa powder, sugar, and cinnamon. Mix everything with a whisk.
Add part of the cold water and whisk to remove lumps. Then add the remaining water and mix.
Place the pot over low heat and, stirring continuously with a hand whisk or a wooden spoon, cook until you obtain a smooth, jelly-like cream. This will take 10–15 minutes.
Wet an 8 2/3–9 1/2 in loaf pan (this step is essential because it will help you unmold the chocolate gelo), pour in the hot mixture, level the surface and let it cool at room temperature. Instead of a large pan you can use individual molds.
Once cold, cover the chocolate gelo with plastic wrap and place it in the refrigerator to set for 8 hours. Therefore, the best option is to prepare it the night before for the next day.
At serving time, run a wet, smooth-bladed knife along the edges of the pan and invert it onto a serving plate.
Decorate the surface with chopped pistachios and serve sliced.
VARIATIONS
You can customize it by adding ingredients such as chili for a spicy touch, coffee, or liqueurs like rum or brandy.
STORAGE
Chocolate gelo keeps well in the fridge, well covered, for at least 3–4 days. I will tell you: the more days pass, the more the flavor develops.
