Chocolate Tartufo

Apparently, this magical ball of chocolate ice cream, with its little surprise inside, was invented in the town of Pizzo in Abruzzo in 1943, but it has long been associated with Roman cafes such as Tre Scalini. This is a cheats version using great chocolate ice cream and glace cherries.

The ingredient of Chocolate Tartufo

• 600g good quality chocolate ice cream
• 4 glace cherries
• 2 tbsp good quality cocoa powder
• chopped toasted hazelnuts to serve

The Instruction of chocolate tartufo

• soften the ice cream in the refrigerator for 20 minutes set out four sheets of baking paper working quickly place a big scoop of softened ice cream onto each one lightly press a glace cherry into the middle
• top with another big scoop of ice cream draw up the paper and twist the top tightly to fasten place on a tray and freeze overnight if they arent nice and round then wait 3 4 hours until they have firmed up then reshape them into balls with your hands and refreeze
• remove the tartufo from the freezer 5 minutes before you want to serve them then peel off the baking paper sit them in a paper muffin case
• dust each tartufo heavily with bitter cocoa powder place in a chilled glass or glass bowl then sprinkle with the toasted hazelnuts

Nutritions of Chocolate Tartufo

fatContent: 317 87 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: 33 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 44 milligrams cholesterol

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