Chocolate-Chocolate Tartufo Recipe - Cooking Index
Chocolate-Chocolate Tartufo Recipe - Cooking Index
| 1 1/2 | Best-quality chocolate ice cream | |
| 2 1/2 cups | 275g / 9.7oz | Miniature chocolate chips - divided |
| 3/4 cup | 177ml | Heavy cream - chilled, divided |
Put ice cream in large bowl. Let soften enough to form into 4 large balls, using a large ice-cream scoop. Place ice-cream balls on waxed paper in a pie tin and immediately place in freezer. Freeze until very hard. Remove ice-cream balls.
Place 2 cups miniature chocolate chips on flat surface. Working quickly, roll ice-cream balls in chips to cover completely. Refreeze until ready to serve.
In small heavy saucepan, put remaining 1/2 cup chocolate chips, 2 tablespoons heavy cream, and 3 tablespoons water. Simmer over low heat; stir well until chocolate melts into a thick, smooth sauce. Keep sauce warm. You will have 1/2 cup.
Whip remaining heavy cream until thick. Divide whipped cream evenly on 4 dessert plates. Place ice-cream ball in center of whipped cream. Drizzle with warm chocolate sauce.
Yield: 4 servings.
Source:
St. Louis Post-Dispatch - 11-02-1998 - From Rozanne Gold's latest book, Recipes 1-2-3 Menu Cookbook (Little, Brown, $25)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.