Chocolate tartufo

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For the chocolate ice cream:
250 ml liquid whole cream
100 g dark chocolate
6 tablespoons semolina sugar
2 eggs
For the hazelnut ice cream
250 ml liquid whole cream
40 g hazelnut paste
6 publications semolina sugar
2 eggs
Proceed in the same manner as for chocolate ice cream by replacing the chocolate with the hazelnut.
For the chocolate sauce:
50 g water
60 g semolina sugar
30 g of bitter chocolate powder.


-Beat the egg yolks with 5 tablespoons of sugar and the melted dark chocolate.
-Whip cream; fold into preparation.
-Beat the 2 egg whites with 1 tablespoon of sugar and add to the previous preparation.
-Pour everything into a container and leave in the freezer overnight.
-Take out your ice cream 10 minutes before making your tartufi.
-In half-sphere moulds, or like me, in a half-sphere-shaped cup (in this case, place a food film inside so that you can unmould the ice at the time of serving), place a nice tablespoon of chocolate ice cream, then hazelnut ice cream (fill your mould). With your thumb, dig a hole in the preparation and add chocolate sauce. Cover with hazelnut ice cream.
-Place in the freezer immediately and let stand for about 1 hour.
-At the time of serving, sprinkle with bitter cocoa on the entire surface of the tartufo.

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