Chocolate Hazelnut Tartufo Recipe
Chocolate Hazelnut Tartufo Recipe
Recipe source; allrecipes.com
Ingredients;
- Whole milk – 2 cups
- Heavy cream – 1 cup
- White sugar – 1/3 cup
- Egg yolks – 4
- White sugar – 1/3 cup
- Chocolate hazelnut spread (such as Nutella®) – 1/2 cup
- Instant espresso powder – 2 tablespoons
- Vanilla extract – 1/2 teaspoon
- Fine quality bittersweet chocolate – 3 ounces
- Finely chopped8 maraschino cherriesfrozen whipped topping, thawed (optional)
Directions;
- Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat tir 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.
- 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.
- Pour into an ice cream maker and freeze according to manufacturer’s directions.
- Transfer gelato into an airtight container and place in freezer until solid.
To make the tartufo:
- Scoop 4-ounce portions of gelato and form into balls using your hands.
- Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet.
- Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve.
- Serve with whipped topping, if desired.
