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Frozen chocolate and nougat tartufo
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Prep Time:
415 minutes
Cook Time:
20 minutes
Total Time:
435 minutes
Impressive frozen nougat balls.
Ingredients:
  • 105g shredded coconut
  • 125ml cream
  • 150g good-quality dark chocolate (70% cocoa solids), roughly chopped
  • 3 egg yolks
  • 110g caster sugar
  • 250.00 ml chopped soft Italian nougat (torrone) (see note)
  • 300ml thickened cream, whipped to soft peaks
Instructions:
  • Preheat the oven to 170C. Grease six 150ml dariole moulds and line them with plastic wrap. Toast 1 cup (70g) coconut on a baking tray for 4-5 minutes until golden, stirring once to ensure even toasting (be careful not to burn it). Mix the toasted and untoasted coconut in a bowl and set aside.
  • Warm the pure cream in a saucepan over medium heat until it's almost at a boiling point. Add the chocolate, remove from heat, let it sit until the chocolate melts, then stir until smooth. Set aside.
  • Using electric beaters, whisk the yolks and sugar until they're thick and pale. Gently fold in the chocolate mixture, nougat, and 3 tablespoons of coconut using a spoon. Next, fold in the whipped cream. Pack the mixture into moulds, covering them with plastic wrap. Freeze for a minimum of 8 hours or overnight. Store any remaining coconut in an airtight container until you're ready to serve.
  • Roll the tartufos in the reserved coconut just before serving and serve immediately in paper cases, if preferred.

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