Tartufo di Pizzo

Two gelati shaped by hand round a molten chocolate centre and rolled in cocoa.

Vegetarian, but not vegan — contains dairy (double cream).

Ingredients

• 500 ml hazelnut gelato
• 500 ml chocolate gelato
• 120 g dark chocolate
• 60 ml double cream
• 40 g cocoa powder, to coat

Method

1. Melt the chocolate with the cream to a thick ganache, cool it, and freeze it in teaspoon-sized blobs on paper.
2. Soften both gelati until spreadable but not melting.
3. Line a small bowl or cup with cling film. Press a layer of chocolate gelato up the sides, put a frozen ganache blob in the hollow, and close over with hazelnut gelato.
4. NOTHING HERE IS CHURNED TOGETHER. A stracciatella is made in the machine; this is built by hand, in layers, and the layers are meant to show on the cut face.
5. Gather the film, twist it into a ball, and FREEZE 4 HOURS until solid.
6. Unwrap and ROLL EACH BALL IN COCOA, pressing it on. Work fast and with cold hands — a thumbprint in the surface stays there.
7. THE CENTRE SHOULD STILL BE SOFT WHEN EATEN. Ganache has enough fat and sugar not to freeze hard, which is why it runs when the ball is cut and why plain chocolate in the middle would not.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes