Chocolate Hazelnut Tartufo
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
56
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 cups
Whole Milk1 cup
Heavy Cream1 cup
White Sugar2 tbsps
Instant Espresso Powder1 tsp
Vanilla ExtractDirections:
1
Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes
2
In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes
3
Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously
4
Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes
5
Remove from heat
6
Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined
7
Pour through a mesh strainer into a bowl
8
Refrigerate several hours until cold
9
Pour into an ice cream maker and freeze according to manufacturer's directions
10
Transfer gelato into an airtight container and place in freezer until solid
11
To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands
12
Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet
13
Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve
14
Serve with whipped topping, if desired