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Chocolate Hazelnut Tartufo
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
1720 minutes
Gianduja gelato balls filled with cherry and rolled in chocolate, resembling truffles.
Ingredients:
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.33333334326744 cup white sugar
  • 4 egg yolks
  • 0.5 cup chocolate-hazelnut spread (such as Nutella®)
  • 2 tablespoons instant espresso powder
  • 0.5 teaspoon vanilla extract
  • 3 ounces fine quality bittersweet chocolate, finely chopped
  • 8 maraschino cherries
  • 0.5 cup frozen whipped topping, thawed
Instructions:
  • In a medium saucepan over medium heat, combine milk, cream, and 1/3 cup sugar. Stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until light in color, about 4 minutes. Slowly stir in 1/2 cup of the milk mixture into the egg yolks, then pour the egg mixture into the saucepan while stirring constantly. Cook until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat.
  • Combine the chocolate hazelnut spread, espresso powder, and vanilla, stirring until thoroughly mixed. Strain into a bowl through a mesh strainer and chill in the refrigerator for a few hours.
  • Transfer the mixture into an ice cream maker and follow the manufacturer's instructions for freezing. Once done, place the gelato in an airtight container and freeze until solid.
  • For the tartufo: Divide 4-ounce scoops of gelato and shape them into balls by hand. Make a hole in each ball, insert 1 cherry, cover with more gelato, and place on a baking sheet. Roll the gelato balls in grated chocolate until evenly coated, then chill in the freezer until serving. Enjoy with optional whipped topping.

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