HAZELNUT TARTUFFO
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell. You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon. As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
Provided by Jonathan Reynolds
Categories dessert
Time 9h
Yield 5 servings
Number Of Ingredients 5
Steps:
- At least a day ahead of serving, shape the gelato into balls by arranging 5 squares of plastic wrap on a countertop and placing a portion of the gelato in the center of each. Bring the wrap around each and twist together to enclose. Mold each into a ball (the shape doesn't have to be perfect at this point), unwrap and push a cherry into each center. Rewrap. Place the balls on a baking sheet and freeze for at least 6 hours, rounding out the shape for the first hour. Remove plastic wrap from balls after about 2 hours.
- For the ganache coating, melt the chocolate in the top of a double boiler over simmering water and whisk in 1/2 cup heavy cream until completely smooth. Remove from the heat and cool completely. (Do not refrigerate.) The mixture should be about 70 degrees and will be thick enough to make a ribbon on itself when the whisk is lifted.
- Line a baking sheet with waxed paper. Working with one ball at a time, dip into the ganache to coat. Immediately sprinkle with some hazelnuts. Freeze 2 hours to harden and then store in a covered container in freezer until ready to serve.
- To serve, warm the remaining 1/4 cup of heavy cream and whisk into remaining ganache. Add the remaining hazelnuts. Serve as a sauce for tartuffo.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 25 grams, Carbohydrate 87 grams, Fat 45 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 16 grams, Sodium 548 milligrams, Sugar 51 grams, TransFat 0 grams
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Hunter Bennett
[email protected]I'm allergic to hazelnuts, so I'm not able to try this recipe. But it sounds delicious!
Alec Pullicino
[email protected]I can't wait to try this hazelnut tartuffo recipe! It looks so delicious.
Sameer Kashif
[email protected]This recipe is a keeper! I will definitely be making this hazelnut tartuffo again and again.
Gdsv Gvcv
[email protected]I'm not a big fan of hazelnuts, but I really enjoyed this tartuffo. The chocolate and coffee flavors really balance out the hazelnut flavor.
Pearl Azorliade
[email protected]The hazelnut tartuffo was a hit at my party! Everyone loved it.
R.S Rayhan Shekh
[email protected]This is the best hazelnut tartuffo recipe I've ever tried! It's so easy to make and it always turns out perfectly.
HIKTUR
[email protected]I had some trouble finding hazelnut extract, but the tartuffo still turned out great.
John Priddy
[email protected]The hazelnut tartuffo was a bit too sweet for my taste, but overall it was a good recipe.
Maliku Kashmiry
[email protected]Wow! This hazelnut tartuffo is amazing! It's so rich and decadent.
Mahid Raj
[email protected]The hazelnut tartuffo was easy to make and turned out beautifully. I'm definitely adding this recipe to my favorites.
MUHAMMAD TAYYAB HASSAN
[email protected]I love the unique flavor of the hazelnut tartuffo. It's a perfect balance of sweetness and richness.
David Burdick
[email protected]This hazelnut tartuffo was a delightful treat! The combination of hazelnuts, chocolate, and coffee flavors was divine.