Tartufo di Pizzo Hazelnut and Chocolate Gelato Truffles

What you need

• 300 ml (1 1/4 cups) heavy cream, divided: 100 ml for each gelato and 100 ml for the ganache
• 300 g (10.5 oz) dark chocolate, finely chopped, divided: 200 g for the gelato, 100 g for the centre
• 150 g (3/4 cup) sugar, divided: 50 g and 100 g
• 600 ml (2 1/2 cups) whole milk, divided
• 70 g (1/4 cup) hazelnut paste, unsweetened, 100% hazelnuts
• 10 g (1/2 tbsp) glucose syrup, or light corn syrup
• 100 g (1 cup) unsweetened cocoa powder, for coating

Method

Restated from the original video

1. 1

   For the chocolate gelato, heat 100 ml of the cream until it just starts to bubble, take it off the heat and stir in 200 g of the chocolate and 50 g of the sugar until smooth.

2. 2

   Stir in 300 ml of the milk, warmed slightly, and let the mixture cool completely.

3. 3

   Churn it in an ice cream machine until thick and creamy, about 35 min. Spread it in a shallow container, cover and freeze for at least 2 hours.

4. 4

   For the hazelnut gelato, whisk the remaining 300 ml milk with 100 ml cream, 100 g sugar and the hazelnut paste until smooth.

5. 5

   Churn until creamy, about 30 min, then cover and freeze for at least 2 hours.

6. 6

   For the molten centre, bring 100 ml cream almost to a simmer, take it off the heat and stir in the remaining 100 g chocolate and the glucose until glossy.

7. 7

   Let the ganache cool, then chill it until firm enough to pipe.

8. 8

   Press the chocolate gelato into one tray of silicone half-sphere moulds and level the tops. Fill a second tray with the hazelnut gelato. Freeze both for 1 hour.

9. 9

   Scoop a small hollow in the centre of each hazelnut half, pipe in the ganache, level and freeze for 1 hour.

10. 10

    Unmould the halves and press each chocolate half onto a hazelnut half to make a ball. Freeze until very firm, at least 1 hour.

11. 11

    Roll each frozen ball in the cocoa until fully coated, then return to the freezer until serving.

12. 12

    Take the tartufi out 5 min before serving so the centre softens.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.