Chocolate Walnut Gelato

1. In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly.
2. Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute. Remove from heat and stir in chocolate until melted. Let cool completely.
3. Stir in orange zest and California walnuts. Cover and refrigerate until completely cold, about 4 hours.
4. Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour. Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer’s instructions.

Chef’s Tip: Use good quality chocolate to achieve the best results; do not use baking chocolate for this recipe.