Chocolate Truffle Recipe
Zabione cream center, surrounded by chocolate gelato and caramelized hazelnuts, topped with cocoa powder
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Ingredients
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Chocolate Truffle Ingredients
Method
Instructions
- 1
Prepare the Zabaglione
In a heatproof bowl, whisk together the egg yolks and sugar. Set over a pot of simmering water and whisk until thick and pale. Slowly add the Marsala wine and continue to whisk until the mixture thickens. Remove from heat and let cool.
- 2
Make the Truffle Center
Melt the dark chocolate in a heatproof bowl over simmering water. Once melted, fold in the prepared Zabaglione until well combined. Let the mixture cool in the refrigerator until it firms up slightly.
- 3
Assemble the Truffles
Scoop out a portion of the chocolate mixture and form it into a ball. Press a small amount of chocolate gelato into the center and seal the ball. Roll the truffle in your hands to smooth it out.
- 4
Coat with Hazelnuts
Roll the truffle in the caramelized hazelnuts until fully coated. Place on a parchment-lined tray and repeat with the remaining mixture.
- 5
Finish with Cocoa Powder
Once all truffles are made, dust them lightly with cocoa powder before serving. Chill in the refrigerator until ready to serve.