Chocolate Hazelnut Tartufo |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
My variation on a delicious desert we experienced in Rome this spring. Called tartufo because it resembles a truffle. Ingredients:
2 cups whole milk |
1 cup heavy cream |
1/3 cup white sugar |
4 egg yolks |
1/3 cup white sugar |
1/2 cup chocolate hazelnut spread |
2 tablespoons instant espresso powder |
1/2 teaspoon vanilla extract |
1 (3 ounce) chocolate candy bar, grated |
8 maraschino cherries |
frozen whipped topping, thawed (optional) |
Directions:
1. Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
2. Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
3. Pour into an ice cream maker and freeze according to manufacturer's directions.
4. To make the tartufo: Scoop 4 oz portions of gelato and form into balls using your hands. Create a hole and place 1 cherry, cover with gelato, and place on a baking sheet. Continue forming hand-made balls with the remaining gelato. Roll gelato balls in the grated chocolate and return to the freezer. Serve with whipped topping.
|
|