Decadent Tartufo Gelato with Hazelnut and Chocolate Ganache

Tartufo Gelato
Category: Desserts
Servings: 15

Ingredients:

Instructions:

To prepare the Tartufo Gelato, we will begin by making the chocolate gelato base. This dessert consists of a layered combination of velvety chocolate and smooth hazelnut gelato, wrapped around a luscious ganache core.

1. Making the Chocolate Gelato:

   • Start by finely chopping the dark chocolate and set it aside.
   • Pour the fresh cream into a small saucepan and heat it gently until it reaches just below the boiling point. Once it’s heated, remove from the stove.
   • Add the chopped dark chocolate into the hot cream and stir to melt it completely, ensuring that the chocolate and cream are fully blended together.
   • Allow this mixture to cool down to room temperature. Once cooled, pour the mixture into an ice cream maker and churn until you achieve a creamy, frozen consistency.
   • Once churned, transfer the chocolate gelato into a shallow dish, smoothing the surface. Cover it with plastic wrap and place it in the freezer to set.

2. Making the Hazelnut Gelato:

   • In a mixing bowl, combine whole milk, fresh cream, and sugar. Whisk everything together until the sugar is fully dissolved and the ingredients are well blended.
   • Add the hazelnut paste to the mixture and stir to combine thoroughly.
   • Once everything is incorporated, transfer the mixture into your ice cream maker and churn until you achieve a smooth, creamy gelato.
   • After churning, scoop the hazelnut gelato into a shallow dish, smooth the surface, and cover it with plastic wrap. Place it in the freezer to solidify.

3. Making the Ganache (Chocolate Core):

   • Coarsely chop the dark chocolate for the ganache.
   • Pour the fresh cream into a saucepan and bring it to a near-boil over low heat.
   • Once hot, remove the cream from the heat and add the chopped chocolate. Stir the mixture until it’s completely smooth and uniform.
   • Transfer the ganache to a shallow dish and let it cool to room temperature.
   • Once cooled, place the ganache into a piping bag and refrigerate it to firm up.

4. Assembling the Tartufo Gelato:

   • Take a silicone mold (approximately 460g capacity) and fill each half-sphere with a ball of the chilled chocolate gelato. Use a spatula to level the surface and ensure an even layer.
   • Smooth out the gelato and add a layer of ganache in the center, followed by a layer of the hazelnut gelato. Again, level the surface with a spatula, ensuring that the ganache is neatly enclosed.
   • Continue filling the molds with alternating layers of chocolate gelato, ganache, and hazelnut gelato until they are completely filled and leveled.
   • Place the filled silicone mold into the freezer and allow it to freeze thoroughly, at least 4 hours or overnight.

5. Serving the Tartufo Gelato:

   • When ready to serve, remove the silicone mold from the freezer.
   • To release the gelato spheres, gently press on both sides of the mold at once, allowing each tartufo to pop out easily.
   • Arrange the tartufi gelato on a serving platter, and they are ready to be enjoyed!

Tips for Success:

• You can also add a dusting of cocoa powder to the tartufi for an extra chocolatey touch.
• For a more decadent dessert, drizzle with melted chocolate or a caramel sauce just before serving.

Indulge in the rich, creamy texture of this homemade Tartufo Gelato, featuring layers of delicious chocolate, hazelnut, and an irresistible ganache core! Perfect for any special occasion or a sweet treat to impress your guests.