Miniature Tartufi Recipes

MINIATURE TARTUFI

Steps:

• In a bowl whisk together the sugar, the cornstarch, the whole egg, and the yolk until the mixture is combined well and add the milk, scalded, in a stream, whisking. In a saucepan bring the mixture to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and stir in the unsweetened chocolate, stirring until the custard is smooth. Let the custard cool, its surface covered with plastic wrap, and chill it until it is cold. Stir in the cream and freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is almost firm. Transfer the ice cream to a metal bowl and freeze it until it is firm but not solid.
• Scoop out 1 portion with a 1 1/2-inch ice-cream scoop and level it with a knife. Press a cherry half into the center of the scoop and turn out the scoop into an ice-cube tray without the divider or a metal pan, turning it flat side up. Make 11 more cherry-filled scoops in the same manner, turning them out into 2 more ice-cube trays. Smooth the ice cream remaining in the bowl and freeze it and the prepared ice-cream scoops until the ice cream is firm but not solid. Working with 1 tray of scoops at a time, scoop out 1 portion of the ice cream from the bowl with the scoop, leveling it as before, and press the leveled side against the leveled side of 1 of the cherry-filled scoops. Smooth the edges of the scoops to form a smooth ball and transfer the ball to the tray. Working quickly, make 11 more balls with the remaining ice cream in the same manner and freeze them until they are firm but not solid.
• In a bowl combine well the almonds and the bittersweet chocolate, roll the ice cream balls in the mixture, pressing the coating gently to make it adhere, and transfer the confections to the foil cups. The confections may be made 5 days in advance and kept covered and frozen.

ITALIAN TARTUFO

Steps:

• Soak cherries in rum.
• Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan.
• Add the water and mix well.
• Bring to a boil and cook until everything is well mixed.
• While syrup is cooking, whip the egg yolks until light and fluffy.
• Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream.
• Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away.
• Chill well. (about an hour).
• Whip the cream with the 2 tablespoons of rum until stiff.
• Fold into the chocolate mixture.
• Fold in the chopped chocolate.
• Arrange foil lined paper cups in a muffin pan.
• Fill each cup 1/3 of the way full.
• Place a cherry in each cup then fill the rest of the way.
• Freeze at least 4 hours (preferably overnight).
• Before serving pipe whipping cream on top if desired.
• It will keep in the freezer for about a month wrapped tightly in aluminum foil.

EASY TARTUFO

Steps:

• Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about two hours.
• In a small saucepan, melt chocolate chips with oil, stirring until smooth. Cool.
• Place coated ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving.

TARTUFI

Steps:

• Heat chocolate and cream in a saucepan over lowest heat, stirring until almost melted.
• Remove from heat and stir until smooth.
• Add vinegar and stir.
• Chill, uncovered, for about 1 hour until just fim enough to form into balls.
• Form into balls, using 2 teaspoons for each.
• Roll each ball in chocolate sprinkles until coated and place on wax paper-lined baking sheet.
• Chill until firm and set, about 4 hours.
• Enjoy!