Tartufo di Pizzo

Ingredients

• 2 cups (470ml) chocolate gelato 2 cups (470ml) chocolate gelato
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 6 ounces (170g) dark chocolate, finely chopped 6 ounces (170g) dark chocolate, finely chopped
• 1 tablespoon espresso 1 tablespoon espresso
• 1/4 cup (30g) cocoa powder, for dusting 1/4 cup (30g) cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 30g, 24g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. 2.
   Remove the saucepan from heat and add the finely chopped dark chocolate. Let it sit for a minute to allow the chocolate to melt.
3. 3.
   Stir the mixture until smooth and glossy. Add the espresso and mix well.
4. 4.
   Transfer the ganache to a bowl and let it cool to room temperature. Then, refrigerate for about 1 hour until it becomes firm.
5. 5.
   Scoop out small portions of chocolate gelato and flatten them in the palm of your hand.
6. 6.
   Place a teaspoon of the chilled ganache in the center of each flattened gelato portion.
7. 7.
   Carefully shape the gelato around the ganache, forming a ball. Repeat with the remaining gelato and ganache.
8. 8.
   Roll each gelato ball in cocoa powder until evenly coated.
9. 9.
   Place the Tartufo di Pizzo on a baking sheet lined with parchment paper and freeze for at least 2 hours before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
• Espresso — If you don't have espresso, you can substitute it with strong brewed coffee.

Tips & Tricks

• To easily shape the gelato around the ganache, slightly wet your hands with cold water.
• For an extra touch of indulgence, you can drizzle the Tartufo di Pizzo with melted chocolate before serving.
• If you prefer a stronger coffee flavor, you can increase the amount of espresso in the ganache.

Serving advice

Serve Tartufo di Pizzo chilled on individual dessert plates. Garnish with a sprinkle of cocoa powder or a fresh mint leaf for an elegant presentation.

Presentation advice

To enhance the presentation, you can serve the Tartufo di Pizzo on a decorative dessert plate and dust the surrounding area with a light sprinkle of powdered sugar.