This Calabrian womanliness is a wittiness of gelato with an oozing part-way of "molten" chocolate. Traditionally it's made with hazelnut and chocolate gelato, but finger self-ruling to use your favorite flavors!
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/tepLPoMVdHQFor this recipe, you will need:
- 2/3 cup (150ml) water
- 1/4 cup (50g) sugar, plus uneaten for dusting
- 15g glucose syrup (corn syrup can work, as well)
- 2/3 cup unsweetened cocoa powder, plus uneaten for dusting
- Gelato! Ice surf should work as well. Keep it quite unprepossessed prior to working with it
- An extra large (5-6 oz.) ice surf scoop
Combine the water, sugar and glucose syrup in a small saucepan and bring to a boil. As soon as it starts boiling, set a timer for 3 minutes. When the timer is up, turn off the heat and stir in the cocoa powder, subtracting a little bit at a time. Let tomfool completely to room temperature.
Fill an uneaten large ice surf scoop with gelato. Push your thumb lanugo into the gelato to make a deep hole. Use a spoon to fill this slum completely with the chocolate syrup.
Use a wipe spoon to imbricate the top with increasingly gelato and gently use your finger to shape it into a "complete" ball.
Place the finished wittiness on a piece of parchment paper and gently wrap it up. Freeze for 1-2 hours. You can store it for longer but be enlightened that the syrup may freeze solid if you do so.
To serve, fill a shallow trencher with a 50/50 mixture of cocoa powder and sugar. Unwrap the tartufo, place in in the cocoa, and toss it virtually gently to pebbles it completely. Serve immediately. Buon appetito!
