Hazelnut Tartuffo

Recipe from Lupa

Adapted by Jonathan Reynolds

Updated June 19, 2017

Total Time
1 hour, plus 8 hours' total freeze time
Rating
4(20)
Comments
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Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a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. —Jonathan Reynolds

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Ingredients

Yield:5 servings

  • 1 quart Ciao Bella hazelnut biscotti gelato

  • 5 brandied Italian sour cherries (amarena), drained

  • ½ cup chopped semiweet chocolate or chocolate chips

  • ¾ cup heavy cream

  • ½ cup ground skinned and roasted hazelnuts

Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

87 grams carbs; 45 milligrams cholesterol; 773 calories; 18 grams monosaturated fat; 6 grams polyunsaturated fat; 16 grams saturated fat; 45 grams fat; 6 grams fiber; 545 milligrams sodium; 11 grams protein; 51 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    For the ganache coating, melt the chocolate in the top of a double boiler over simmering water and whisk in ½ 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.

  3. Step 3

    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.

  4. Step 4

    To serve, warm the remaining ¼ cup of heavy cream and whisk into remaining ganache. Add the remaining hazelnuts. Serve as a sauce for tartuffo.

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4 out of 5
20 user ratings
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Credits

Adapted from Lupa

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