Before you go off ranting about how it's too cold outside and it's not the right season to be eating gelato, let me say this: there is never a wrong time to eat hazelnut gelato with warm Kahlúa sauce. Never.
Yes, it may be in the single digits here in Chicago, but find a delicious gelato and pair it with a hot chocolate sauce, with a little added alcohol and there is nothing that sounds more perfect after a long 13 hour day at work.
This recipe makes a good amount of Kahlúa sauce, so much in fact, that it gave reason to use the mason jars that had been sitting in the closet. Once prepared, keep the sauce in a jar in the refrigerator and it will keep for several months. Simply reheat before using.
Talenti is my favorite brand of store-bought gelato that can be found in most grocery stores (Whole Foods, Mariano's, Target, etc.). The brand has gone so far as to sell flavors that are exclusively available at Target, such as hazelnut. The chocolate, Kahlúa and hazelnut flavors pair incredibly together, bringing out the richness of each.
This weekend, forget the fact that it is winter outside, turn up the heat, and make yourself a hazelnut gelato with warm Kahlúa sauce.
Warm Kahlúa Sauce
1 cup half-and-half 3/4 cup sugar 2 tablespoons unsalted butter 1 1/4 pounds bittersweet or semi-sweet chocolate, chopped 1/2 cup Kahlúa 1 teaspoon vanilla extract
- Bring half-and-half, sugar and butter to simmer in a heavy medium saucepan, stirring until sugar dissolves.
- Remove from heat; add chocolate and whisk together until melted and smooth.
- Stir in Kahlúa and vanilla.
- Serve on top of hazelnut gelato and enjoy!
Note: This can be made ahead of time. Cool completely, cover, and refrigerate. Rewarm before serving.