I was looking at the Chocolate Sauce recipe that goes with the Meringue Gelalto and I was wondering if I can make up the chocolate sauce in advance and and freeze it?
The Meringue Gelato With Chocolate Sauce (from Nigellissima and on the Nigella website) can be made in advance. The chocolate sauce can be made up to 3 days in advance and kept in the fridge until needed, and the gelato can be made up to a week ahead.
It is possible to freeze the chocolate sauce as well and it will freeze for up to a month. Put the sauce in an airtight container and freeze it, then thaw overnight in the fridge. Remove the sauce an hour before serving and if it is still solid then you can gently re-warm it by stading the container in a bowl of warm water for a few minutes, whisking frequently.
Please note that the meringue gelato is best eaten within a week of making, though can keep for up to a month in the freezer.