Spiced Belgian Chocolate Gelato in Spaghetti Cups | How to make Spiced Belgian Chocolate Gelato in Spaghetti Cups

By Divya Jain  |  31st Mar 2018  |  
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  • Spiced Belgian Chocolate Gelato in Spaghetti Cups, How to make Spiced Belgian Chocolate Gelato in Spaghetti Cups
Spiced Belgian Chocolate Gelato in Spaghetti Cupsby Divya Jain
  • Prep Time

    6

    Hours
  • Cook Time

    20

    mins
  • Serves

    10

    People

4

0

About Spiced Belgian Chocolate Gelato in Spaghetti Cups Recipe

This luscious spicy and chocolatey no churn ice cream has a secret ingredient to make it even more delicious!

Spiced Belgian Chocolate Gelato in Spaghetti Cups

Ingredients to make Spiced Belgian Chocolate Gelato in Spaghetti Cups

  • GELATO: 1 3/4 cup heavy cream
  • 1/3 cup dutch process cocoa powder or special dark cocoa
  • 3/4 cup powdered sugar
  • 1 3/4 cup milk
  • 1/2 cup chocolate chips
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 2-3 tsp chili powder, adjust to taste
  • SPAGHETTI CUPS: 150 gm spaghetti
  • 1/4 cup flaxseed gel (or 1 egg, lightly beaten)
  • COATING: 1/4 cup whole milk
  • 2 tbsp powdered sugar
  • DOUGH: 1/2 cup all purpose flour
  • 1 tbsp butter
  • 1 tbsp powdered sugar
  • 1 pinch salt

How to make Spiced Belgian Chocolate Gelato in Spaghetti Cups

  1. To make spicy chocolate icecream, Whisk together the cream, cocoa and 3/4 cup sugar in a medium saucepan.
  2. Warm the mixture over medium-high heat, whisking constantly until it comes to a full rolling boil (the mixture will foam up).
  3. Remove from the heat before it overflows and immediately add the chocolate chips. Whisk until the chocolate has completely melted.
  4. Stir in the milk, vanilla, salt, cinnamon and chili powder.
  5. Cover and refrigerate at least 5 hours, until thoroughly chilled.
  6. To make base of cups, knead a semisoft dough with flour, butter, 1 tbsp sugar and salt, by adding little water at a time.
  7. Preheat oven to 160'C.
  8. Roll out the dough as thin as possible and prick all over with a fork. cut in circles using large cookie cutter.
  9. Place this dough sheet in outerside of baking cups by inverting it upside down. press it gently to make it even layer.
  10. Boil spaghetti in boiling water until just tender and we are able to bend it.
  11. Drain and wipe off any extra water by gently pressing between kitchen towels.
  12. Coat spaghetti one by one by dipping them in flaxseed gel (or egg) and arrange it over the dough (already placed it over the cups).
  13. mix milk and 2 tbsp sugar in a bowl.
  14. Coat the spaghetti cups with milk mixture.
  15. Place this cups upside down and bake it till golden brown, nearly 15-17 minutes.
  16. Once done, cool in wire racks.
  17. To serve, scoop out chilled icecream and place it in spaghetti bowls. Dizzle with some chocolate sauce.

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