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- 2 round brioche rolls (about 2 ounces each)
- 1 pint hazelnut gelato
- 2 tablespoons bittersweet chocolate, coarsely chopped
Split the rolls crosswise, leaving the halves barely attached. Pull out some of the soft insides to make room for the gelato. Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. Close up and serve immediately. (Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)
suggestions for the kidsUse dulce de leche, vanilla, or banana gelato instead of hazelnut. Replace the bittersweet chocolate with crushed peanut brittle or peppermint sticks, or finely chopped milk chocolate. Serve the gelato in a mini brioche instead of a standard-size one.
