1.  Chop the chocolate into small pieces and set aside.

2.  In a sauce pan over low to medium heat, whisk together the sugar, cocoa powder, milk and heavy cream. Continue whisking the mixture over low heat until all ingredients are well combined, the sugar has dissolved and there are no lumps of cocoa powder in the mixture - about 10 - 12 minutes. Ensure the heat is low enough that the mixture never boils and the milk does not scald. It should only be very warm.

3.  To this mixture, add the chopped chocolate and the vanilla extract and continue whisking until the chocolate has melted into the mixture and all ingredients are well combined - another 3 - 5 minutes.

 

 

 

4.  Remove the pan from the heat and pour the mix into a bowl to cool to room temperature.

5.  Once cooled, cover the bowl and place it in the refrigerator for at least 6 - 8 hours to chill overnight.

6.  When you are ready the make the gelato, assemble your ice cream maker according to the manufacturer's instructions.

7.  Pour the gelato mixture into the ice cream maker and mix it according to the manufacturer's instructions.

8.  When the gelato is finished, remove it from the ice cream maker and place it into a sealable container.

9.  Freeze the gelato for at least 2 hours prior to scooping into the sugar cones and serving.

Notes

If you do not have an ice cream maker, once the chocolate gelato mixture has cooled in the refrigerator overnight, place the liquid into a sealable container and into the freezer. After 45 minutes, remove the container from the freezer and mix the gelato with a heavy spoon or spatula. Continue mixing and freezing every 45 minutes until you reach your desired consistency. Then let the gelato set in the freezer for at least 2 hours prior to serving.