Best 4 Chocolate Hazelnut Tartufo Recipes

TARTUFO (ITALIAN ICE CREAM) RECIPE

Steps:

• Gather the ingredients.
• Let the ice creams stand at room temperature for 10 minutes to soften slightly. Line 6 small (about 5-ounce) ramekins or bowls with plastic wrap.
• In a food processor , grind the chocolate wafer cookies. If you don't have a food processor you can place the cookies in a sealable plastic bag and use a rolling pin to crush them as fine as possible. Place the crumbs into a medium bowl and set aside.
• Using a spoon scoop some vanilla ice cream into each plastic-lined ramekin about halfway full.
• Place a cherry on top of the ice cream in the center of each scoop.
• Scoop enough pistachio ice cream over the cherry to fill the rest of the ramekin.
• Sprinkle 1 tablespoon of the cookie crumbs to cover the surface of the pistachio ice cream and pull the edges of the plastic wrap together to close. Freeze for at least 3 hours.
• Meanwhile, make the magic shell by melting the chocolate in a large microwave-safe bowl at increments of 45 seconds, giving a little stir between heatings. When it is almost completely melted take it out of the microwave and stir using the residual heat to melt the rest.
• Add the coconut oil and whisk until completely combined and smooth.
• Take the ramekins out of the freezer and unwrap each tartufo, placing them cookie-crumb-side-down on a wire rack over a parchment-lined rimmed sheet tray.
• Pour the magic shell over each dome of ice cream to completely coat. Tap the sheet tray on the counter lightly to shake off any excess chocolate.
• Carefully lift each tartufo off the wire rack using a small offset spatula and gently place them one at a time in the bowl of cookie crumbs. Roll the tartufo to coat, gently pressing the crumbs into the chocolate, if necessary, to make them stick.
• Place them on a plate and freeze for 1 hour before serving. Or wrap each one individually in plastic wrap and store them in a large air-tight container in the freezer until needed.

HAZELNUT TARTUFFO

Steps:

• 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.
• For the ganache coating, melt the chocolate in the top of a double boiler over simmering water and whisk in 1/2 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.
• 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.
• To serve, warm the remaining 1/4 cup of heavy cream and whisk into remaining ganache. Add the remaining hazelnuts. Serve as a sauce for tartuffo.

CHOCOLATE-HAZELNUT TART

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

CHOCOLATE & HAZELNUT PRALINE TART

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.