Tartufo al Cioccolato

Ingredients

• 2 cups (470ml) chocolate ice cream 2 cups (470ml) chocolate ice cream
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1 tablespoon unsweetened cocoa powder 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon sea salt 1/4 teaspoon sea salt
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 30g, 24g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Line a baking sheet with parchment paper.
2. 2.
   Using an ice cream scoop, shape the chocolate ice cream into small balls and place them on the prepared baking sheet. Freeze for 30 minutes.
3. 3.
   In a heatproof bowl, melt the dark chocolate over a double boiler until smooth. Remove from heat and let it cool slightly.
4. 4.
   Remove the frozen chocolate ice cream balls from the freezer. Using a fork, dip each ball into the melted chocolate, ensuring it is fully coated. Place the coated balls back on the baking sheet and freeze for another 30 minutes.
5. 5.
   In a separate bowl, whisk together the cocoa powder, sea salt, heavy cream, powdered sugar, and vanilla extract until well combined.
6. 6.
   Remove the chocolate-coated ice cream balls from the freezer. Drizzle the cocoa mixture over the balls, coating them evenly. Return to the freezer for at least 2 hours or until firm.
7. 7.
   Before serving, let the Tartufo al Cioccolato sit at room temperature for a few minutes to soften slightly. Dust with additional cocoa powder if desired. Serve and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• Sea salt — The addition of sea salt enhances the chocolate flavor. Use a fine sea salt for better distribution.

Tips & Tricks

• For a variation, you can roll the chocolate ice cream balls in crushed nuts or shredded coconut before dipping them in chocolate.
• To make the process easier, use an ice cream scoop with a release mechanism to shape the ice cream balls.
• If you prefer a sweeter taste, you can add more powdered sugar to the cocoa mixture.

Serving advice

Serve Tartufo al Cioccolato on chilled dessert plates for an elegant presentation. Garnish with fresh mint leaves or a dusting of cocoa powder for an extra touch of sophistication.

Presentation advice

To create a visually appealing presentation, drizzle some melted white chocolate over the frozen Tartufo al Cioccolato before serving. This will add a beautiful contrast to the dark chocolate shell.