Tartufo Classico

Method

• step 1

  For the hazelnut ice cream , roughly chop the hazelnuts and toast them in a saucepan over medium heat. Add the milk, sugar and vanilla sugar, simmer over medium heat for 10 minutes , allow to stand until the mixture has cooled and pour through a sieve.

• step 2

  Beat the egg and yolks in a bowl until fluffy. Bring the nut milk to the boil and add to the egg mixture, stirring constantly. Heat to approx. 75 degrees over medium heat, stirring constantly, until the mass binds slightly.

• step 3

  Add the cream and stir in a bowl over cold water – preferably with ice cubes. Freeze the ice cream mass in an ice cream maker for about 45 minutes and store in a sealed container in the freezer.

• step 4

  Roughly chop the couverture for the chocolate ice cream. Heat the milk and sugar in a saucepan, add the couverture and melt while stirring. Beat the eggs, egg yolks and baking cocoa in a bowl with a whisk until fluffy. Add the chocolate milk and stir to the egg mixture. Heat to approx. 75 degrees over medium heat, stirring constantly, until the mass binds slightly. Freeze the ice as described in step 3.

• step 5

  For the chocolate core, heat the cream in a saucepan over medium heat, chop the couverture, add and melt in it. Remove from the stove and let cool, stirring occasionally. Pour the chocolate mixture into a piping bag and refrigerate.

• step 6

  Take the chocolate ice cream out of the freezer about 10 minutes before using it. Spread a thin layer of chocolate ice cream (about 1 cm thick) on the hemispheres of the silicone mold and leave to set in the freezer for about 20 minutes .

• step 7

  Also take the hazelnut ice cream out of the freezer about 10 minutes before using it and spread it over the chocolate ice cream with a spoon, creating a hollow of about 1.5 cm in the middle. Freeze the tartufi for another 20 minutes .

• step 8

  Use the piping bag to fill the chocolate core into the hollow and freeze for another 20 minutes . Seal hemispheres with chocolate ice cream and freeze for 1 hour - preferably overnight.

• step 9

  Remove the tartufi from the molds, let them thaw in the fridge for about 15 minutes before serving and serve semifredo (semifrozen) dusted with baking cocoa. Enjoy the meal!