Italian Tartufo
- Reviews 4
Ready In: 5 hrs 30 mins
Serves: 10
Yields: 10 Tartufo's
Ingredients
- 1 cup sugar
- 2⁄3 cup cocoa
- 2 teaspoons instant espresso or 2 teaspoons coffee
- 1⁄3 cup water
- 4 egg yolks
- 10 maraschino cherries
- 1 cup heavy cream
- 2 tablespoons rum
- 2⁄3 cup chocolate, coarse chop
Directions
- 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.
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