During a recent trip to Italy, I found an incredible Chocolate Gelato that made a lasting impression on me. This classic Italian dessert has a flavor that is rich and sophisticated.

Imagine walking along the cobblestone streets of Italy with the sun warming your face and the sound of people laughing in the distance filling the air. Suddenly, the smell of rich, velvety chocolate draws you to a charming gelateria.

That, my friends, is the real chocolate gelato experience we’re about to recreate! This delicious recipe, which was made with love and passion, captures the spirit of traditional Italian gelato while being easy to make at home.

This delicious gelato is an irresistible treat for chocolate lovers, regardless of the time of year or occasion.

This authentic Italian Chocolate Gelato is a delicious frozen dessert made with egg yolks, cocoa powder, and silky melted dark chocolate. It will surely please your taste buds and rekindle your love for this classic dessert.

Let your taste buds guide you when choosing the right chocolate for your gelato. Choose chocolate with a higher or lower percentage of cocoa, depending on how bitter you like it. For a truly delicious experience, we recommend 70% dark chocolate that is rich and smooth.

And don’t worry, whether you have an ice cream maker or not, we’ve got you covered. Prepare to be amazed as we show you how to make the best chocolate gelato at home, with or without the help of an ice cream maker. Let the fun with chocolate begin!

Italian Chocolate Gelato Ingredients

Whole Milk: Whole milk is the base of real Italian gelato. It gives the gelato a rich, creamy texture without the heaviness of traditional ice cream, which lets the flavors stand out.

Heavy Cream: Heavy cream adds an irresistible richness to the gelato, making its velvety texture even better without overpowering the ice cream.

Granulated sugar: Granulated sugar establishes a delicate balance, resulting in a harmonious flavor profile that lets the lead ingredient, chocolate, take center stage.

Cocoa Powder: The secret to a richly chocolatey gelato, the unsweetened cocoa powder gives each bite a strong cocoa flavor that takes you right to the heart of an Italian piazza.

Dark Chocolate: Good dark chocolate, with at least 70% cocoa, is a non-negotiable ingredient if you want to make authentic Italian gelato. It makes the gelato taste better and goes well with the other ingredients to make an indulgent, memorable experience.

Egg Yolks: These golden gems contribute to the rich, custard-like texture of real Italian gelato, making each spoonful melt in your mouth.

Vanilla Extract: A small but important addition, vanilla extract goes well with the chocolate, rounding out the flavors and giving the overall taste more depth.

Chocolate Gelato With and Without Ice Cream Maker

Make the mixture:  To make the mixture, combine the cocoa and half of the sugar 1/3 cup (75 grams) in a bowl. Then, move the mixture to a saucepan. Add the cold milk, whisk it all together, and heat for about 5 minutes over very low heat.

Keep the temperature at around 85°C (185°F) to ensure the eggs are safely pasteurized. If the milk starts to boil, take the pan off the heat or turn it down.

Melt in the chocolate: Chop the chocolate and stir it in, letting it melt completely. Keep stirring to keep the mixture from getting too hot and boiling.

Whisk the egg yolks: Whisk the egg yolks with the remaining 1/3 cup (75 grams) of sugar until fluffy and frothy.

Combine the mixtures. Gradually add the hot milk and chocolate to the egg cream. Put back in the pan, stir with a wooden spoon, and cook on low heat for 5 minutes. When it starts to thicken, it’s done.

Add the heavy cream: Take the pot off the heat and mix in the cold heavy cream and vanilla.

Chocolate Gelato with an Ice Cream Maker: 

If you have a compressor ice cream maker that cools the mixture as it churns, you don’t need to put the mixture in the fridge to cool it down. Pour the chocolate mixture into the ice cream maker and follow the directions given by the maker’s instructions.

Most of the time, it takes between 30 and 40 minutes to churn. Your chocolate gelato is now done!

Chocolate Gelato without Ice Cream Maker:

It takes more time, around 5 hours, and more work, but the end result is still great! Follow the steps, then pour the chocolate mixture into a container for gelato and put it in the fridge for about 30 minutes.

Move the container with gelato to the freezer for about 5 hours. Every 30 minutes, break up the frozen surface with a hand whisk or an electric whisk at low speed. This keeps ice crystals from forming and gives the drink a creamy texture.

Even though it takes more work, the end result will be a delicious, authentic Italian Chocolate Gelato!

How to store your gelato:

Transfer your freshly made chocolate gelato to an airtight container; ideally one made for ice cream or gelato. This will help keep the right texture and prevent freezer burn.

Smooth the gelato’s surface and place a piece of plastic wrap or parchment paper on top of it. This will keep air from getting to the gelato and prevent ice crystals from forming.

To keep a consistent temperature, seal the container and put it in the coldest part of your freezer, which is usually the back.

How to serve your gelato:

When you’re ready to try your homemade Italian Chocolate Gelato, let it sit out at room temperature for about 5 to 10 minutes, depending on how warm your kitchen is. This will make the perfect consistency for scooping.

For an authentic Italian touch, use a gelato spade or a round ice cream scoop to make those perfect, mouth-watering curls of gelato. Serve in a chilled bowl or cone, and if you’re feeling especially decadent, top it with chocolate shavings, cocoa powder, or warm chocolate sauce.

More Italian Dessert Recipes:

• Authentic Maritozzi (Italian Sweet Buns): Soft buns filled with a sweet whipped filling, making each bite indulgent and satisfying.
• Italian Pizzelle Cookies: Enjoy them with coffee or warm cocoa for an original Italian experience!
• Italian Lemon Ricotta Cake: Ricotta and lemon combine to provide an ignitable flavor.
• Italian Sponge Cake: It is very adaptable; you can dress it up with a glaze or frosting or enjoy it plain with just a sprinkle of icing sugar.
• Famous Sicilian Cannoli: Cannoli is one of the most famous Italian desserts, particularly in Sicily.
• Italian Canestrelli Cookies: With a buttery, almost shortbread-like consistency, they melt in your mouth.
• Italian Bread Pudding: Similar to American bread pudding, this vanilla-infused condensed milk sauce makes all the difference. 
• Sicilian Cassata Cake: This tasty treat is a short-crust cake with sweetened sheep’s ricotta and dark chocolate drops in the center.
• Italian Chocolate Salami: Chocolate Salami or Salami di Cioccolata is a gorgeous fusion of chocolate chips, vanilla tea biscuits, crunchy pistachios, and a bit of Rum.

Italian Chocolate Gelato Recipe

With this delicious Italian Chocolate Gelato Recipe, you can take a trip to Italy. This homemade treat will make your taste buds dance with its rich cocoa flavor and velvety texture.

Ingredients

• 3 egg yolks
• 3/4 cup of granulated sugar
• 1 cup of whole milk
• 1 cup of heavy cream
• 1/2 cup of bitter cocoa powder
• 3.5 oz of dark chocolate (70% cocoa)
• 2 tsp of vanilla extract

Instructions

• Mix cocoa and 1/3 cup (75 grams) of sugar in a bowl, then move to a saucepan.
• Add cold milk, whisk, and heat on low for 5 minutes. (Note: Keep the temperature at around 85°C (185°F) for safe pasteurization. If milk starts to boil, take it off the heat or turn it down.)
• Stir in the chopped chocolate until it’s fully melted. Be careful to avoid boiling. Whip the egg yolks with the remaining 1/3 cup (75 grams) of sugar until light and frothy.
• Gradually stir the hot chocolate milk into the egg cream. Return to the saucepan, stir, and cook over low heat for 5 minutes. Once it’s thickened, it’s ready.
• Take it off the heat and stir in cold heavy cream and vanilla.

Gelato-making with an ice cream maker:

• If you have a compressor ice cream maker, you can skip letting the mixture cool in the fridge.
• Pour the chocolate mixture into the ice cream maker and follow the manufacturer’s instructions.
• After 30–40 minutes of mixing, your chocolate gelato is done.

Gelato-making without an ice cream maker:

• Follow the steps above, then pour the chocolate mixture into a gelato container and put it in the fridge for about 30 minutes.
• Put the gelato container in the freezer for about five hours. Every 30 minutes, use a hand whisk or a low-speed electric whisk to break up the frozen surface. This keeps the drink from getting ice crystals and makes it feel creamy.
• Even though it takes more work, you’ll end up with a tasty, real Italian Chocolate Gelato.

Click the picture below to save it to your Pinterest board. Share this drool-worthy recipe with your friends and family because gelato-induced happiness is contagious! 😄

On a sunny morning in Tuscany, a soft breeze rustled through the rolling hills, carrying the sweet aroma of Nonna’s seductive Canestrelli. Oh, these little golden jewels! Just the name “Italian Egg Yolk Cookies” makes your taste buds dance to the tarantella in anticipation. Canestrelli is like getting a warm hug from your favorite Italian grandmother while she whispers “Mangia!” in your ear.

Get ready to be taken on a magical journey through the art of baking these melt-in-your-mouth treats, and let the spirit of La Dolce Vita fill your kitchen with love and laughter. So put on your apron, and let’s go on a magical adventure to make these heavenly, sunshine-filled Canestrelli!

Canestrelli (Italian Egg Yolk Cookies)

Gather around, my fellow cookie lovers, because I will tell you the secret behind these delicious Italian treats. Canestrelli are traditional Italian cookies from sunny areas like Liguria and Piedmont. They are also called “the golden crescents of love.” When you take a bite, the soft crumb and silky egg yolks make you feel like you’re in a quaint little Italian village.

These heavenly cookies have a long and interesting history that goes back hundreds of years. The stories about how they came to be are as intertwined as the arms of two lovers lost in each other’s embrace. Canestrelli is more than just cookies.

They are a love story, just like Sicilian Cassata cake,  Sicilian Cannoli, or Italian Gelato, a celebration of Italian culinary fine art, and a testament to the magic that happens when simple ingredients like flour, sugar, and butter come together in a passionate dance.

One can’t help but be hypnotized by the magical dusting of powdered sugar on these cookies, which looks like a light snowfall on the beautiful Italian mountains. When you bite into the crumbly, buttery goodness, it’s like the heavens have opened up and is serenading your taste buds with heavenly flavors.

So, my dear friends, let’s pay tribute to the charming Canestrelli, these Italian Egg Yolk Cookies that have won the hearts of cookie lovers all over the world. As we start this fun baking adventure, may our kitchens be filled with the sounds of laughter, the smell of love, and, of course, the irresistible smell of freshly baked Canestrelli. As they say in Italy, Buon appetito!

Ingredients you’ll need

Hard-boiled egg yolks: These golden orbs are the stars of the show. They give our Canestrelli a rich, velvety texture that makes them crumble and melt on your tongue like an Italian sunset.

All-purpose flour: All-purpose flour is the stage on which our other ingredients do their dance, giving delicate turns of flavor structure and stability.

Cornstarch: Cornstarch is the whispering wind that gives these cookies a feather-light touch and keeps them as soft as the wings of a flying butterfly.

Cold butter: Cold butter is the maestro of this symphony of aromas. It weaves through the other ingredients with ease, giving our Canestrelli a creamy, melt-in-your-mouth texture.

Confectioners’ sugar: Confectioners’ sugar is like a magical snowfall that gently kisses our cookies, adding just the right amount of sweetness to balance the rich, buttery flavors of the Canestrelli.

Lemon zest: Like children’s laughter echoing through the cobbled streets, lemon zest gives our cookies a bright, zesty zing that gives them depth and a touch of fun, just like in this Italian lemon ricotta cake. 

Vanilla extract: Like the soft, loving arms of Nonna, the smell of vanilla extract wraps around your heart and stays there long after you’ve eaten the last crumb.

How to Store Canestrelli?

Once your Canestrelli has cooled, carefully place them in an airtight container or a cookie tin. This will keep them as fresh as the air in Tuscany. Layer the cookies with thin sheets of parchment paper to keep them from breaking or losing their pretty sugar coating.

Can I Prepare Canestrelli in Advance?

Yes, you can make the Canestrelli dough ahead of time.  Make your dough by following the instructions, and when you’re done, wrap it in plastic wrap.

Refrigerate for 1–2 days: Give your dough the gift of time by putting it in the cool sanctuary of your refrigerator for 1–2 days to rest and develop its flavors.

Temper at room temperature: Before you shape your cookies, give the dough about 1 to 2 hours to get used to room temperature. This important step makes the dough more flexible and easier to roll, which makes it possible to make Canestrelli with beautiful shapes.

Canestrelli Recipe (Italian Egg Yolk Cookies)

With this yummy Canestrelli recipe, you’ll be taken on a trip to Italy through your taste buds. You’ll sing “Mamma Mia!” as soon as you try one of these delicious cookies. So put on your favorite Italian music, put on your apron, and let’s get ready to bake a storm with these delicious treats.

Ingredients

• 4 hard-boiled egg yolks
• 7 oz of all-purpose flour (200 g)
• 1 cup of cornstarch + 1 tsp (125 g)
• 1 cup of cold butter (200 g)
• ⅔ cup of confectioners sugar (230 g)
• 1 zest for a whole lemon
• 1 tsp of vanilla extract

Instructions

• First, let’s cook the egg. Put the eggs in a pot with cold water and boil it for 8 to 10 minutes. Once it’s done, run it under cold water to cool it down. Peel the egg yolks and set them aside. You can do this step ahead of time so that when it’s time to bake, you’re ready to go.
• Sift flour, cornstarch, and confectioners sugar together in a large bowl. Add lemon zest and vanilla. Add cold, cubed butter and chop everything together using a dough blender or a food processor.
• Now add the grated egg yolks and work the dough with your hands until it forms a smooth ball. Wrap it in plastic wrap and let it sit for 30 to 60 minutes. If you want to make the dough ahead of time, you can even put it in the fridge overnight. Just remember to take it out at least 1–2 hours before you start making the cookies.
• Turn your oven up to 335 F. Cut off a big piece of the dough and roll it out to about 1/3 inch thick on a lightly floured work surface.
• Use a cookie-shaped cutter to cut out your cookies, and use a medium-sized piping nozzle or other small round hollow device to press out the middle of each cookie.
• Put your cookies on a baking sheet lined with parchment paper, and bake them in a preheated oven for 10-15 minutes. You want your Canestrelli to stay pale and not get too brown.
• Lastly, let your cookies cool completely on a wire rack and sprinkle them generously with confectioners sugar. And voila! You’ve made some delicious Canestrelli cookies that will definitely impress everyone.

Enjoyed this Italian Canestrelli recipe? 🇮🇹🍪 Add some flavor to your Pinterest board by pinning the image below. Let’s share some cookie love with everyone, one pin at a time. 😋

Whoever thought of putting the cake on a stick deserves an award, and Starbucks Cake Pops are the crown jewel of this brilliant idea. These tiny treats never fail to improve my day; my kids love them just as much. It’s the perfect way to satisfy my sweet tooth while sipping our favorite coffee blend.

But now we’ve taken this treat from Starbucks menu to the next level by making our own Cake Pops at home! It’s become our family’s little hobby, and we love trying different flavors and designs. From pink birthday cake pop to chocolate cake pop, we have you covered.

The best part is that we can enjoy our homemade treats without spending money or leaving the house. It’s like having our own cake pop shop!! My kitchen is now a mini bakery, and I’m loving every minute of it.

Starbucks Cake Pops Copycat

Have you ever gotten a sudden craving for a cake pop from Starbucks and dropped everything to get one? The way these little cake balls melt in your mouth is really hard to resist. I don’t know about you, but I’d choose a cake pop over any of their fancy drinks any day!

So why wait in a long drive-thru line when you can make these delicious treats at home? Here is how to make cake pops like the ones at Starbucks. You don’t have to leave your house to satisfy your sweet tooth. All you need are a few simple ingredients and a few easy steps.

Now, I’ll let you in on a little secret: these homemade cake pops might be even better than the ones you can buy at Starbucks. Why? Because they are made with just the right amount of cake crumbs and powdered sugar to make a moist, delicious cake ball. And that’s not all—they’re then dipped in a rich, creamy white chocolate coating that takes their deliciousness to a whole new level.

Ingredients you’ll need

Classic cake mix box: You are free to use any brand or flavor of cake mix, but for the real Starbucks taste, try using a classic yellow cake mix.

Vanilla frosting: You can use frosting from the store if you want to save time, but making your own frosting gives you more control over how it tastes and feels. The best frosting for the Starbucks version is a simple vanilla frosting.

Cake pop sticks: Cake pop sticks are a must-have if you want to make cute, portable treats out of cake mix and frosting. You can find them online or in most craft stores. If you can’t find cake pop sticks, you can also use lollipop sticks.

Pink candy melts: Pink candy melts are small candy wafers in the shape of discs. They come in different colors and flavors. Pink candy melts are used to cover the outside of Starbucks’ cake pops. You can find them online or in stores that specialize in baking. There’s no need to worry if you can’t find pink candy melts. You can easily change your white chocolate chips to pink by adding food coloring to the mix. This way, you can get the same lovely color without much trouble.

White sprinkles: White sprinkles are small, lovely sugar crystals that give your cake pops a different texture and look. Starbucks’ sprinkles are white, but you can use any color or shape you want. Most grocery stores that sell baking supplies have them.

For Starbucks chocolate cake pops:

Chocolate candy melts: Instead of using pink candy melts to cover your cake pops, you’ll need chocolate candy melts. You can also get these in different flavors and colors, so pick your favorite.

Devil’s Food chocolate cake mix: You won’t be able to make the chocolate cake base for your cake pops with yellow cake mix. Instead, you’ll need Devil’s Food chocolate cake mix. The chocolate candy melts go well with the rich chocolate flavor of this cake mix.

Cake frosting: You’ll still need frosting to mix with the cake mix, but for the Devil’s Food chocolate cake mix, you’ll want to use chocolate frosting.

With these added ingredients, you can turn Starbucks cake pops into a delicious chocolate version that will satisfy any chocolate craving.

How to make Starbucks Cake Pops

Step 1: First, warm your oven according to the cake mix box instructions. Next, mix up the cake batter in a big bowl and bake it in the oven. Let the cake cool to room temperature when it’s done.

Step 2: Take it out of the pan and peel off the brown outer layer. Crumble the rest of the cake and crumbs into a large mixing bowl.

Step 3: Mix the crumbled cake with frosting and stir until everything is well-mixed.

Step 4: Make 25-35 cake balls, depending on how big you want them, and put them on a baking sheet that has been lined. Make sure each cookie is about the same size by using a cookie scoop.

Step 5: Melt the pink candy melts (or chocolate candy melts) for 30 seconds in a small bowl in the microwave, then stir. Keep heating it for 30 seconds at a time until it melts.

Step 6: Dip each of your cake pop sticks in the melted candy and then halfway into the cake balls. Place them in the freezer for around 10 to 12 minutes.

Step 7: After the cake pops have been in the freezer for at least 10-12 minutes, dip each one into the melted candy melts and make sure it is completely covered. Let the extra candy melt back into the bowl as it drips.

Step 8: Once the cake pops have been dipped, put them on a block of Styrofoam to hold them while the candy hardens. Add white sprinkles (or any other you like) to the candy immediately before it dries.

Step 9: The last step is to cover the cake pops with candy melts and let them dry completely. Then they are ready to eat and serve once they are completely dry.

Starbucks Cake Pops Tips

• Instead of using candy melts for the outside coating, try using white almond bark. Want a bit of color? Add some food coloring to the mix and start dipping!
• Make sure to break up the cake into small pieces to ensure your cake pops are smooth and tasty. No chunky parts allowed!
• To make uniform cake pop balls, use a cookie scoop to save time and trouble. We’re sure your guests will appreciate the aesthetics.
• Don’t be tempted to use the dry outer surface of the cake because it will make your cake pops fall apart. For best results, simply throw it and use the moist center.
• Don’t swirl your cake pops in the melted candy. Instead, go straight down for better coverage. Using a tall glass will make dipping even easier.
• Want the sprinkles to stay? Make sure to add them before the coating hardens. No one wants a sad cake pop that’s missing sprinkles.
• If you put your cake pops in the freezer to harden them, don’t leave them there for more than 15 minutes. Otherwise, your coating will harden too fast and your sprinkles will fall off.
• Want to make your presentation look even fancier? Instead of using Styrofoam, get a cake pop stand from your local craft store. The display will amaze your guests.

Can I Make Cake Pops Ahead of Time?

You can absolutely make cake pops ahead of time. The key is to make the cake and roll it into balls, then put them in the fridge for up to a month. When you’re ready to decorate, just remove them from the refrigerator and start working. That’s all there is to it.

These cake pops can be made ahead of time and are a hit with kids. In fact, the Starbucks Birthday Cake Pops and Chocolate Cake Pops are two of my kids’ favorites. So the next time you have a birthday (or really any event), you can relax knowing you already have some delicious cake pops ready to go.

Starbucks Cake Pops Copycat Recipe

Get ready to satisfy your sweet tooth with the Copycat recipe for Starbucks Cake Pops, the best dessert on a stick. These little bites of heaven are easy to make and can be modified to fit your tastes. There is a flavor for everyone, from classic vanilla to rich chocolate and everything in between.

Ingredients

• 1 box of classic yellow cake mix (for chocolate cake pops, use Devil’s Food chocolate cake mix)
• 3 Tbsp of pre-made Vanilla Frosting (for chocolate cake pops, use chocolate frosting)
• 25-35 Cake Pop Sticks or Lollipop Sticks
• 12 oz of Pink Candy Melts (for chocolate cake pops, use Chocolate candy melts)
• White Sprinkles

Instructions

Bake and Cool:

• Start by making a tasty cake by following the directions on the box.
• Let the cake cool at room temperature when it’s done.

Crumble and Mix:

• Take the cake out of the pan and peel off the brown layer on the outside. It’s not needed, so get rid of it and move on to the good stuff!
• Crumble the rest of the cake into a large bowl, and add the frosting. Mix everything together until it’s well mixed and oh-so-yummy.

Shape and Cool:

• Next, make small balls out of your cake mix. You can make anywhere from 25 to 35 cake balls, which are great for sharing.
• Put your cake balls on a lined cookie sheet and place them in the freezer for 10-12 minutes. This will allow them to maintain their shape when you dip them into the candy.

Dip and Decorate:

• Melt the pink candy melts in a microwave-safe bowl, stirring every 30 seconds until they’re all melted and creamy.
• Take your cake balls out of the freezer and dip each cake pop stick halfway into the melted candy. Then put them back in the freezer for 10-12 minutes.
• After the cake pops have been in the freezer for a while, dip each one into the melted candy melts and make sure it is completely covered. Let the extra candy fall back into the bowl.
• Place each cake pop stick in a block of Styrofoam to let the candy dry and harden. Add sprinkles right away before the candy dries.
• Once all the cake pops are covered in candy and sprinkles, they are ready to serve.

Listen up, cake lovers! If you’ve nailed this Starbucks Copycat cake pop,  don’t keep it to yourself. Share the image below on your Pinterest board and invite your friends to join in the fun. Sharing is caring, and in this case, it’s also delicious! 🙂