photo by Debi9400
- Ready In:
- 5hrs 30mins
- 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
- 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.
Questions & Replies
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I made three changes to the recipe. First I reduced the sugar. I added a scant 3/4 cup instead of a whole cup. Then I found 1/3 cup of water produced a thick hard paste, so I added another 1/3 cup of water. That smoothed it out. I also added a couple of tablespoons of the rum the cherries had soaked in for a week. I froze them in parchment cupcake papers for easy serving to a crowd as I had made them for a party of 40. A delightful sweet treat to end a large meal!
My six year old wanted me to make this because he had a tartufo once in a restaurant. I was a bit sceptical not because of the recipe, but because ice cream recipes just don't work for me! This recipe not only worked for me, but I made it as a treat for my son's 7th birthday and all the kids wanted more! Great recipe, thanks for posting it.
WHOA! Is this a Rich dessert, but it's wonderfully amazing too! I made just 2 little changes to this recipe. 1st instead of using the muffin tins I used a semi circle mold that I had on hand (they look so pretty rounded, have to see if someone took pictures) and 2nd I coated these little darlings in chocolate, first I put the melted chocolate down on the cookie sheet (that was lined in parchment.. no mess!) and I placed the tartufo on top of the chocolate and then spooned more chocolate over them for a nice even coating, Put them in the freezer until it was ready for service and then a drop of whipped cream and a cherry on top, they barely melted at all and looked just as good as they tasted... Magnifico Ashbabe. Made this recipe for my nephew's Christening Party and it was a Super Hit!!
This is quite a sweet treat. I do think it would be better suited to being served in a lovely glass goblet rather than foil muffin cups. It has much more of an icecream texture than the heavy/thick truffle texture I expected because of setting up in muffin or cupcake cups. It was starting to melt even as I took the photo's so really would not hold up to being served this way for a dinner party, which is more when I would serve such a dessert. I loved the crunch of the coarse chopped chocolate. I used a 85% dark chocolate and it was perfect with the creamy sweetness of the main part.