Melt half the chocolate in a bain-marie. As soon as it has melted, remove it from the heat and add the rest of the chocolate, which you have coarsely grated, and stir well. The heat of the melted chocolate will make the grated chocolate melt really slowly and the temperature of the mixture will decrease. This enables us to temper the chocolate really easily but with great results.
Take a silicone mold in the shape you want to make, in this case hearts, and brush the inside carefully with the melted chocolate. Put the mold in the freezer for about 10 minutes and then take it out and repeat the procedure, trying to cover any imperfections or holes in the chocolate shells with the second layer. Put the mold back in the freezer and in the meantime prepare the gelato.
Whip the cream well and add a teaspoon of rum. In a separate bowl, beat the egg whites to form stiff peaks with a drop of lemon juice to help them keep their volume. After a few minutes of beating, add the icing sugar gradually to make a shiny, stiff meringue. Now combine the two mixtures (cream and egg whites) with a spatula, folding them carefully together. Half fill the chocolate shells with this mixture and add a few spoonfuls of caramel or Amarena syrup after the first layer. Finish with the chopped hazelnuts or a whole Amarena and close the shell with some more plain gelato.
Put the hearts in the freezer for at least 5-6 hours. Make sure you turn out the hearts really carefully from their molds so that the shells don’t break.
Recipe by ANGELA