Black and Orange Recipe: Dark Chocolate, Mint, and Pumpkin Gelato Patch

Black and Orange Recipe: Dark Chocolate, Mint, and Pumpkin Gelato Patch

Editor's Note: Since it's the last Wednesday in October, this will conclude our black and orange recipe feature. Thank you Kerry for creating each one!

I find that it pays off to seriously invest your time in a main course, but when it comes to appetizers, and especially to dessert, I say buy fabulous ingredients and arrange them simply and thoughtfully, but without much fuss. Here, I use dark chocolate, pumpkin gelato, and fresh mint to create a sweet, after-dinner pumpkin patch with flavors for children and grown-ups alike, with a touch of whimsy and certainly some elegance.


  • 1 12-ounce bag of semi-sweet chocolate chips
  • 6 tablespoons of cream
  • 1 pint of pumpkin gelato, which will yield at least the 6 scoops you need
  • 6 sprigs of mint
  • Special Equipment
  • 6 silicone baking cups, or 6 paper cupcake wrappers and a cupcake tin


  1. 1.

    Using a double boiler, melt the chocolate and add the cream.

  2. 2.

    Using a pastry brush, brush the inside of 6 silicone baking cups with an even layer of chocolate.

  3. 3.

    Place the cups in the freezer for 15 minutes, until frozen through. Then repeat the process with a second layer of chocolate, and freeze again for 1 hour.

  4. 4.

    Scoop in one perfect round scoop of pumpkin gelato.

  5. 5.

    Top with a sprig of mint and arrange into a pumpkin patch on your plate.

  6. 6.


  7. 7.
  8. 8.
  9. 9.
  10. 10.