Tartufo Recipe
housemade chocolate ice cream filled with candied hazelnuts dipped in chocolate ganache
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Ingredients
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Ice Cream Base
Candied Hazelnuts
Chocolate Ganache
Method
Ice Cream Base
Prepare the Base
In a saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar is dissolved and the mixture is warm.
Temper the Egg Mixture
Slowly pour the warm cream mixture into the egg mixture while whisking constantly to temper the eggs.
Cook the Mixture
Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.
Chill the Base
Remove from heat and let cool. Then refrigerate for at least 4 hours or overnight until completely chilled.
Candied Hazelnuts
Prepare Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-15 minutes until golden brown, then let cool.
Make the Candy Coating
In a saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves.
Coat the Hazelnuts
Add the toasted hazelnuts to the sugar mixture and cook, stirring continuously until the sugar crystallizes and coats the nuts. Transfer to a parchment-lined baking sheet to cool.
Chocolate Ganache
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Melt the Chocolate
Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth and fully melted.
Cool the Ganache
Allow the ganache to cool slightly until it thickens but is still pourable.
Assembly
Churn the Ice Cream
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Add Hazelnuts
Fold in the candied hazelnuts into the churned ice cream until evenly distributed.
Shape the Ice Cream
Scoop the ice cream into balls and place them on a parchment-lined tray. Freeze until firm.
Dip in Ganache
Once the ice cream balls are firm, dip them in the chocolate ganache, allowing any excess to drip off. Return to the tray and freeze again until the ganache is set.
Serve
Serve the tartufo cold, optionally garnished with additional chopped hazelnuts.