Tartufo

Ingredients

• 500 ml Chocolate ice cream
• 200 ml Vanilla ice cream
• 250 g Dark chocolate
• 70 g Toasted and chopped hazelnuts
• 2 EL Powdered sugar
• 1 Prise Sea salt flakes
• 1 TL Vanilla extract
• 4 Tartufo balls

Instructions

1. Remove the chocolate and vanilla ice cream from the freezer about 10-15 minutes before starting, so that it softens slightly and is easier to shape. Meanwhile, line a baking sheet with parchment paper and set aside.
2. Shape small balls of vanilla ice cream, about the size of a ping-pong ball, and place them on the prepared baking sheet. Freeze them for 15 minutes to firm them up.
3. Take the chocolate ice cream and form balls large enough to completely enclose the frozen vanilla ice cream balls. Flatten the chocolate ice cream, place a vanilla ice cream ball in the center, and completely enclose it with the chocolate ice cream to form a larger ball. Make sure no vanilla ice cream is exposed.
4. Place the shaped Tartufo balls back on the baking sheet and freeze for at least 30 minutes, or ideally longer, until very firm.
5. While the Tartufo balls are freezing, melt the dark chocolate over a double boiler or in the microwave on low heat. Stir the chopped hazelnuts and a pinch of sea salt flakes into the melted chocolate.
6. Remove the frozen Tartufo balls from the freezer and quickly dip each ball into the melted chocolate, ensuring it is completely covered. The chocolate should set quickly.
7. Place the coated Tartufo balls back on the baking sheet and freeze for another 10 minutes to allow the chocolate to fully harden.
8. Before serving, lightly dust the Tartufo with powdered sugar for an elegant presentation and enjoy this classic Italian dessert immediately.

Nutrition