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Chocolate, hazelnut and coffee tartufo

Gourmet~Traveller
Cuisine
Italian
Serves
8
5 stars - based on 1 reviews
Chocolate, hazelnut and coffee tartufo
By 

Ingredients

  • 8 glacé cherries
  • To serve: finely grated dark chocolate (60-65% cocoa solids)
  • To serve: maraschino cherries

Hazelnut gelato

  • 650 ml milk
  • 100 ml pouring cream
  • 6 egg yolks
  • 130 gm caster sugar
  • 100 gm roasted hazelnuts, finely chopped

Mocha gelato

  • 650 ml milk
  • 100 ml pouring cream
  • 6 egg yolks
  • 120 gm caster sugar
  • 100 gm dark chocolate (60-65% cocoa solids), finely chopped
  • 3 tbsp instant coffee
  • 2 tbsp Dutch-process cocoa

Preparation method

Serves 8

Prep time 1 hr, cook 20 mins (plus chilling, freezing)

For hazelnut gelato, bring milk and cream to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Gradually pour milk mixture over yolk mixture, whisking to combine, then return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Place hazelnuts in a heatproof bowl. Pour milk mixture over hazelnuts and whisk to combine. Stir occasionally over ice until chilled (20-40 minutes), then refrigerate overnight for flavour to develop. Strain through a fine sieve (discard hazelnuts) and freeze in an ice-cream machine, then spoon into eight 300ml round-based moulds or small bowls to half-fill, pressing to remove air. Place a glacé cherry in the centre of each and freeze until required.

Meanwhile, for mocha gelato, bring milk and cream to the boil in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until pale, then stir through chocolate, coffee and cocoa. Gradually pour milk mixture over yolk mixture and whisk until smooth. Return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled (20-40 minutes). Freeze in an ice-cream machine (be careful not to over-churn or gelato will be grainy), then spoon into moulds over hazelnut gelato, pressing to remove air. Smooth tops and freeze until firm (at least 2 hours).

Dip tartufo moulds briefly in hot water, then invert onto a tray lined with baking paper and freeze until firm (2-3 hours).

Scatter tartufo with plenty of grated chocolate and serve with maraschino cherries.

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