Ingredients for Italian Tartufo
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- Instant Espresso
- 1/2 cup water
- 4 large egg yolks
- Maraschino Cherries
- Heavy Cream
- 2 tablespoons rum (for soaking cherries and whipped cream)
- 1/2 cup finely chopped dark chocolate
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How to Make Italian Tartufo
- Soak 1 cup fresh or frozen cherries in 2 tablespoons of rum for at least 30 minutes.
- Sift together 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1 teaspoon instant coffee granules. Set aside.
- In a heavy saucepan, combine the sifted dry ingredients with 1/2 cup water. Whisk until well combined.
- Bring the mixture to a boil over medium heat, stirring constantly, until the sugar dissolves completely and the mixture is smooth and glossy.
- In a separate bowl, whisk 4 large egg yolks until light and fluffy (about 2-3 minutes).
- Gradually whisk the hot syrup into the egg yolks in a thin stream, whisking constantly to prevent scrambling.
- Continue whisking until the mixture is thick, glossy, and forms a ribbon when the whisk is lifted (about 5-7 minutes).
- Strain the mixture through a fine-mesh sieve into a bowl. Let cool completely.
- Whip 2 cups heavy cream with 2 tablespoons rum until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until just combined.
- Fold in 1/2 cup finely chopped dark chocolate.
- Line a muffin tin with paper liners.
- Fill each liner about 1/3 full with the ice cream mixture.
- Place a soaked cherry in the center of each cup.
- Fill the remaining space with the ice cream mixture.
- Freeze for at least 4 hours, or preferably overnight.
- Before serving, gently remove the tartufos from the liners. Pipe whipped cream on top (optional).
- Garnish with chopped nuts or chocolate shavings (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
88g
Fat
44g
Carbs
9g
