Hazelnut Tartuffo Recipes

Steps:

• Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
• Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
• Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
• To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

Steps:

• With a small ice cream scoop, make walnut-sized balls of the chocolate ice cream. Shove a hazelnut into the center of each ball. Freeze. With a larger ice cream scoop, dig out flat globs of vanilla ice cream and pack it around the chocolate ice cream ball, covering completely. Freeze for 30 minutes. Roll in chocolate shavings and keep frozen.

Steps:

• At least a day ahead of serving, shape the gelato into balls by arranging 5 squares of plastic wrap on a countertop and placing a portion of the gelato in the center of each. Bring the wrap around each and twist together to enclose. Mold each into a ball (the shape doesn't have to be perfect at this point), unwrap and push a cherry into each center. Rewrap. Place the balls on a baking sheet and freeze for at least 6 hours, rounding out the shape for the first hour. Remove plastic wrap from balls after about 2 hours.
• For the ganache coating, melt the chocolate in the top of a double boiler over simmering water and whisk in 1/2 cup heavy cream until completely smooth. Remove from the heat and cool completely. (Do not refrigerate.) The mixture should be about 70 degrees and will be thick enough to make a ribbon on itself when the whisk is lifted.
• Line a baking sheet with waxed paper. Working with one ball at a time, dip into the ganache to coat. Immediately sprinkle with some hazelnuts. Freeze 2 hours to harden and then store in a covered container in freezer until ready to serve.
• To serve, warm the remaining 1/4 cup of heavy cream and whisk into remaining ganache. Add the remaining hazelnuts. Serve as a sauce for tartuffo.

Steps:

• Caramel sauce:
• In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
• Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
• Tartufo:
• Combine the cookie crumbs and chocolate chunks in a large resealable bag.
• Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
• Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.

Steps:

• In a large shallow baking pan, toast hazelnuts in 325º oven, 15 minutes, stirring occasionally.
• Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff.
• Fold in toasted hazelnuts.
• Melt butter in same pan; spread nut mixture on top.
• Bake 30 to 40 minutes at 325º or until nut are browned and butter is absorbed.
• Stir nuts thoroughly every 10 minutes during baking.

Steps:

• Scoop ice cream into 6 balls, using 1/2 cup ice cream for each.
• While ice cream is still in scoop, push a chocolate-covered cherry into the center of each.
• Place in a baking pan lined with plastic wrap and freeze at least 2 hours, until firm.
• Meanwhile, melt chocolate in top of double boiler over barely simmering water.
• Lay a long sheet of wax paper on an overturned jelly roll pan.
• Pour chocolate on the paper and spread it to cover the length and width of the paper using a thin metal spatula.
• Freeze until just before serving time.
• (Chocolate will get crackly hard).
• To serve: Break up chocolate into jagged pieces.
• Place a few pieces in bottoms of 6 dessert dishes.
• Top with ice cream balls and sprinkle each with the remaining chocolate pieces.
• (Desserts may be frozen at this time).