Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ganache
Chocolate ice cream
Vanilla ice cream
Tartufo
To serve
Utensils
8 silicone muffin cases (each approx. 5 cm in diameter)
How it's done
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Ganache
Heat the cream in a pan. Place the chocolate in a bowl, pour the cream over the top. Melt the chocolate while stirring, leave to cool.
Chocolate ice cream
Remove the chocolate ice cream from the freezer, leave to thaw for approx. 10 mins. Divide the ice cream between the cases, smooth down, cover and freeze for approx. 30 mins.
Vanilla ice cream
Remove the vanilla ice cream from the freezer, leave to thaw for approx. 10 mins. Spread the vanilla ice cream on top of the chocolate ice cream. Use a teaspoon to create a well approx. 1.5 cm deep in the middle, return to the freezer for approx. 30 mins.
Tartufo
Fill the wells with the ganache. Spread the vanilla ice cream on top, smooth down so that the chocolate centre is covered. Cover and freeze for a further 2 hrs.
To serve
Remove the tartufo from the freezer approx. 10 mins. prior to serving. Tip the tartufo out of the silicone cases and onto plates, dust with cocoa powder.
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