Eggless Chocolate Gelato
Do yourself a favor and don't skip the important step of straining the mixture through a sieve before freezing. I've done it both ways. Although it turned out good without straining, I can tell a difference in the smoothness when it's strained. Gelato must be very smooth!
Gelato should be served soft. If it is frozen hard, you can place it in a refrigerator for about 30 minutes or so to let it soften.
The chocolate you use to make this gelato is very important. I've used 75% cocoa and it was a little too bitter and strong for us. Some people like their chocolate like that, so go for it if you're one of those. Next time (and every time after) I used 60% cocoa, and it's perfecto!
Once the gelato is ready to serve, be prepared for the rush! It's delizioso!