Authentic Bacio Gelato (Chocolate Hazelnut Kiss) Recipe

This creamy nutty Bacio Gelato (Chocolate Hazelnut Kiss) is made with pure hazelnut paste, dark chocolate, and whole milk, ready in 5 hours. The crunch of toasted nuts cutting through the velvety chocolate base is truly spectacular. I love making this for weekend dinners when craving Italian sweets.

Why This Classic Works

Getting the exact texture of an Italian gelateria requires balancing the fat content carefully. I quickly learned that using too much heavy cream makes it taste like standard ice cream rather than authentic gelato.

By relying primarily on whole milk and just enough egg yolks, the chocolate and hazelnut flavors stay incredibly sharp. It is completely worth the extra step of sourcing pure hazelnut paste instead of using a sugary spread.

Bacio Gelato (Chocolate Hazelnut Kiss) Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup pure hazelnut paste
• 1/4 cup Dutch-process cocoa powder
• 1/2 cup dark chocolate, finely chopped
• 1/2 cup toasted hazelnuts, chopped

How To Make Bacio Gelato (Chocolate Hazelnut Kiss)

1. Heat the dairy: In a medium saucepan, whisk the milk, heavy cream, and cocoa powder over medium heat until steaming.
2. Whisk the eggs: In a separate bowl, whisk the egg yolks and granulated sugar together until pale and thick.
3. Temper the yolks: Slowly pour half of the hot milk mixture into the egg yolks while whisking continuously to prevent curdling.
4. Cook the custard: Pour the mixture back into the saucepan and cook on low heat until it coats the back of a spoon.
5. Add the flavor: Remove from heat and stir in the hazelnut paste until completely smooth, then chill in the fridge for 4 hours.
6. Churn and freeze: Pour the chilled base into your ice cream maker and churn according to manufacturer instructions, adding the chopped chocolate and hazelnuts in the last two minutes.

Recipe Tips

• Use pure paste: Pure roasted hazelnut paste provides a deeper flavor than commercial spreads which are heavy on sugar.
• Chill completely: Letting the custard rest in the fridge for at least four hours ensures a smoother churn and better texture.
• Toast the nuts: Briefly toasting the chopped hazelnuts before adding them keeps them crunchy in the frozen dessert.

What To Serve With Bacio Gelato

Serve this rich dessert alongside a hot shot of espresso for a beautiful contrast in temperatures. It also pairs wonderfully with crisp almond biscotti for dipping.

How To Store

Keep the gelato in an airtight, freezer-safe container with a piece of parchment paper pressed directly against the surface. It will stay fresh for up to two weeks in the freezer. Let it sit at room temperature for 10 minutes before scooping.

FAQs

Can I use Nutella instead of hazelnut paste?

Yes, you can substitute Nutella, but you should reduce the granulated sugar by two tablespoons to balance the sweetness.

Do I absolutely need an ice cream maker?

An ice cream maker gives the best authentic texture. However, you can freeze the base in a shallow pan and blend it every 30 minutes until set.

Why did my custard curdle?

This usually happens if the heat is too high when cooking the egg yolks. Always cook the base gently on low heat and stir constantly.

Nutrition

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 125mg
• Sodium: 55mg
• Total Carbohydrate: 28g
• Protein: 7g

Bacio Gelato (Chocolate Hazelnut Kiss)

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Cooking time

4

hours 

50

minutes

Total time

5

hours 

10

minutes

Creamy, velvety Bacio Gelato (Chocolate Hazelnut Kiss) combines pure hazelnut paste, rich Dutch-process cocoa, and crunchy toasted nuts into one brilliant dessert. Ready in 5 hours, this authentic Italian frozen treat is an absolute must-try for your next weekend dinner party.

Ingredients

• 2 cups whole milk

• 1 cup heavy cream

• 4 large egg yolks

• 3/4 cup granulated sugar

• 1/2 cup pure hazelnut paste

• 1/4 cup Dutch-process cocoa powder

• 1/2 cup dark chocolate, finely chopped

• 1/2 cup toasted hazelnuts, chopped

Directions

• 1. Heat the dairy: In a medium saucepan, whisk the milk, heavy cream, and cocoa powder over medium heat until steaming.
• 2. Whisk the eggs: In a separate bowl, whisk the egg yolks and granulated sugar together until pale and thick.
• 3. Temper the yolks: Slowly pour half of the hot milk mixture into the egg yolks while whisking continuously to prevent curdling.
• 4. Cook the custard: Pour the mixture back into the saucepan and cook on low heat until it coats the back of a spoon.
• 5. Add the flavor: Remove from heat and stir in the hazelnut paste until completely smooth, then chill in the fridge for 4 hours.
• 6. Churn and freeze: Pour the chilled base into your ice cream maker and churn according to manufacturer instructions, adding the chopped chocolate and hazelnuts in the last two minutes.