Tartufi Food

TARTUFI

Steps:

• Heat chocolate and cream in a saucepan over lowest heat, stirring until almost melted.
• Remove from heat and stir until smooth.
• Add vinegar and stir.
• Chill, uncovered, for about 1 hour until just fim enough to form into balls.
• Form into balls, using 2 teaspoons for each.
• Roll each ball in chocolate sprinkles until coated and place on wax paper-lined baking sheet.
• Chill until firm and set, about 4 hours.
• Enjoy!

TARTUFFO

Steps:

• With a small ice cream scoop, make walnut-sized balls of the chocolate ice cream. Shove a hazelnut into the center of each ball. Freeze. With a larger ice cream scoop, dig out flat globs of vanilla ice cream and pack it around the chocolate ice cream ball, covering completely. Freeze for 30 minutes. Roll in chocolate shavings and keep frozen.

TARTUFO

Steps:

• Caramel sauce:
• In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
• Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
• Tartufo:
• Combine the cookie crumbs and chocolate chunks in a large resealable bag.
• Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
• Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.

ITALIAN TARTUFO

Steps:

• Soak cherries in rum.
• Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan.
• Add the water and mix well.
• Bring to a boil and cook until everything is well mixed.
• While syrup is cooking, whip the egg yolks until light and fluffy.
• Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream.
• Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away.
• Chill well. (about an hour).
• Whip the cream with the 2 tablespoons of rum until stiff.
• Fold into the chocolate mixture.
• Fold in the chopped chocolate.
• Arrange foil lined paper cups in a muffin pan.
• Fill each cup 1/3 of the way full.
• Place a cherry in each cup then fill the rest of the way.
• Freeze at least 4 hours (preferably overnight).
• Before serving pipe whipping cream on top if desired.
• It will keep in the freezer for about a month wrapped tightly in aluminum foil.

TARTUFI

Steps:

• Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer. Once the plates are chilled, use an ice cream scoop to make balls of your favorite ice cream, setting them on one of the plates. Take care that the scoops are solid and well formed, with no dangling bits of ice cream; use your hands if necessary. Freeze the ice cream scoops thoroughly.
• To dip the Tartufi, melt the chocolate, butter, and corn syrup in a medium bowl set over a pan of simmering water. Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler. Remove the ice cream balls from the freezer, and the second plate as well.
• Here the trick is to going to be to try to get as thin a shell as possible around the ice cream. Using two soup spoons, drop a frozen scoop of ice cream into the melted chocolate mixture and toss it quickly until it's coated. Transfer it onto the unused dinner plate. Repeat with the remaining scoops of ice cream, then return the scoops to the freezer until ready to serve.