3 Mix-Ins to Customize Store-Bought Gelato

1. 1

   1 bunch mint leaves, lightly chopped, about 1/2 cup

2. 2

   1/4 cup sugar

3. 3

   2 tablespoons water

4. 4

   Mix the sugar and mint in a mortar, grinding well with the pestle.

5. 5

   Add the water and mix.

6. 6

   Chill if not using immediately.

7. 7

   Inactive Prep Time: 0

8. 8

   8 ounces bittersweet chocolate, coarsely chopped

9. 9

   1 cup heavy cream

10. 10

    1 teaspoon instant espresso powder

11. 11

    1/2 cup chopped toasted hazelnuts

12. 12

    Put the chocolate into a medium heatproof bowl.

13. 13

    Bring the cream and the espresso powder to a boil in a small saucepan over medium heat.

14. 14

    Immediately pour the boiling cream over the chopped chocolate and let it sit for 1 minute.

15. 15

    Using a spatula, slowly stir in a circular motion until all the chocolate is melted, do not stir in too much air.

16. 16

    Add in the chopped toasted hazelnuts and allow the mixture to cool.

17. 17

    The ganache may be covered and stored in the refrigerator for up to 2 weeks.

18. 18

    Inactive Prep Time: 30 minutes

* Per serving · 4 servings · Values may vary.

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