Instructions:

• Begin by breaking the high-quality dark chocolate into small pieces. Melt it gently using a double boiler or in the microwave, ensuring it doesn’t burn. Stir it until smooth and let it cool slightly.
• In a mixing bowl, pour in the 500 ml of fresh double cream. Using a whisk, beat the cream until soft peaks form. This process usually takes about 3-5 minutes of vigorous whisking.
• In another bowl, mix the condensed milk, unsweetened cocoa powder, melted chocolate, and vanilla extract. Stir until everything is well combined and smooth.
• Carefully fold the whipped cream into the chocolate mixture using a spatula. Start by adding a small amount of whipped cream to lighten the chocolate mixture, then gently fold in the rest until no white streaks remain.
• Finally, fold in the chocolate chips for an extra burst of flavor and texture throughout your gelato.
• Transfer the gelato mixture into a freezer-safe container. Smooth the top with a spatula, cover it tightly, and place it in the freezer. Allow it to freeze for at least 6 hours, or overnight for the best texture.