Chocolate Gelato Baguettes

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy
500ml chocolate gelato or ice cream
16 shop-bought sponge sponge fingers
120ml nutella
10 strawberries, hulled and thinly sliced
32 fresh mint leaves
Using a melon baller, scoop the gelato into 48 (2-cm) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.

When ready to serve, cut the sponge fingers in half lengthways. Spread the nutella on both sides of the split sponge fingers. Place 3 scoops of gelato on the bottom half of the sponge finger . Top with slices of strawberry and mint leaves. Place the top sponge finger over to make a sandwich. Repeat with remaining ingredients. Serve immediately.

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