Ingredients:

  • 4 ounces (115g) Bittersweet Chocolate, finely chopped (at least 70% cacao)
  • 4 tablespoons (56g) Unsalted Butter, cut into pieces
  • 2 Large Egg Yolks
  • 2 tablespoons (30ml) Heavy Cream
  • 2 tablespoons (25g) Granulated Sugar
  • 1 pint (473ml) Chocolate Hazelnut Ice Cream, softened slightly
  • 1 pint (473ml) Vanilla Ice Cream, softened slightly (optional, for a striped effect)
  • 1/2 cup (50g) Unsweetened Cocoa Powder, sifted
  • 1/4 cup (30g) Chopped Toasted Hazelnuts (optional)

Instructions:

  1. Melt chocolate and butter in a double boiler or microwave.
  2. Whisk in egg yolks, heavy cream, and sugar until smooth and glossy.
  3. Pour mixture into small silicone molds or onto parchment paper-lined baking sheet in small circles.
  4. Freeze until solid (at least 1 hour).
  5. Line each bowl with plastic wrap, leaving an overhang.
  6. Spoon a layer of chocolate hazelnut ice cream into each bowl, pressing it against the sides to create a hollow. (Optionally layer chocolate hazelnut and vanilla)
  7. Create a well in the center of each.
  8. Freeze for 30 minutes to firm up.
  9. Remove the frozen chocolate centers from the freezer.
  10. Place one chocolate center into the well of each ice cream-filled bowl.
  11. Top with more chocolate hazelnut ice cream to completely encase the chocolate center.
  12. Fold the plastic wrap over the top of each tartufo to seal.
  13. Freeze for at least 1 hour, or until solid.
  14. Remove the tartufi from the freezer and unwrap.
  15. Roll each tartufo in cocoa powder and chopped hazelnuts (if using), ensuring it's completely coated.
  16. Serve immediately or return to the freezer for a short time.