Chocolate Tartufo Recipe
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts, topped with cocoa powder.
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Ingredients
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Chocolate Tartufo Ingredients
Method
Preparation Directions
- 1
Prepare the Zabaione Cream
In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes pale and thick, about 10 minutes. Gradually add Marsala wine and continue whisking until the mixture is light and airy. Remove from heat and let it cool.
- 2
Assemble the Tartufo
In a sturdy ice cream scoop or mold, add a layer of dark chocolate gelato, then fill it with a spoonful of the Zabaione cream, and cover it with more gelato. Repeat for all servings.
- 3
Freeze
Place the assembled Tartufo in the freezer for at least 4 hours or until firm.
- 4
Serve
Before serving, remove the Tartufo from the mold and roll in caramelized hazelnuts. Dust with cocoa powder and a pinch of sea salt. Serve immediately.
