Tartufo Gelato | Italian Gelato "Truffle"
This Calabrian delicacy is a ball of gelato with an oozing center of "molten" chocolate. Traditionally it's made with hazelnut and chocolate gelato, but feel free to use your favorite flavors!
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
2/3 cup (150ml) water
1/4 cup (50g) sugar, plus extra for dusting
15g glucose syrup (corn syrup can work, as well)
2/3 cup unsweetened cocoa powder, plus extra for dusting
Gelato! Ice cream should work as well. Keep it quite cold prior to working with it
Combine the water, sugar and glucose syrup in a small saucepan and bring to a boil. As soon as it starts boiling, set a timer for 3 minutes. When the timer is up, turn off the heat and stir in the cocoa powder, adding a little bit at a time. Let cool completely to room temperature.
Fill an extra large ice cream scoop with gelato. Push your thumb down into the gelato to make a deep hole. Use a spoon to fill this hole completely with the chocolate syrup.
Use a clean spoon to cover the top with more gelato and gently use your finger to shape it into a "complete" ball.
Place the finished ball on a piece of parchment paper and gently wrap it up. Freeze for 1-2 hours. You can store it for longer but be aware that the syrup may freeze solid if you do so.
To serve, fill a shallow bowl with a 50/50 mixture of cocoa powder and sugar. Unwrap the tartufo, place in in the cocoa, and toss it around gently to dust it completely. Serve immediately. Buon appetito!