Tartufo di Pizzo – Chocolate and hazelnut ice cream bombe
Item 1 of 1
- medium
- 8
- 1 hour 30 minutes
Originating from Pizzo in Calabria, this tartufo di Pizzo recipe is one of chef Francesco Mazzei's favourite dishes from the region. Unwrapping the paper exterior reveals a chocolate ice cream bombe with a hidden centre of hazelnut ice cream, sugared hazelnuts and thick chocolate sauce. The cocoa-dusted dome resembles a tartufo (black truffle), and was supposedly created in Pizzo in the 1950s to solve a dessert crisis at an important feast. While this dish requires several hours of chilling and freezing, all the elements can be made well in advance which makes this a perfect dinner party dessert.
First published in 2016
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Ingredients
Metric
Imperial
Chocolate ice cream
- 500ml of whole milk
- 25g of milk powder, skimmed
- 125g of caster sugar
- 200g of dark chocolate
Hazelnut ice cream
- 500ml of whole milk
- 25g of milk powder, skimmed
- 125g of caster sugar
- 65g of hazelnut paste
Chocolate sauce
- 50g of dark chocolate
- 90g of double cream
- 80g of caster sugar
- 85g of water
- 30g of cocoa powder
Sugared hazelnuts
- 50g of hazelnuts
- 50g of sugar
- 25g of water
To serve
- cocoa powder, for dusting
SAVE RECIPE
Equipment
- Ice cream maker
- Hand blender
- Sugar thermometer
Method
1
Begin by making the chocolate ice cream. Mix together the milk, milk powder and sugar in a pan over a medium heat. Bring to a simmer, whisking regularly to prevent the mixture from sticking
- 500ml of whole milk
- 25g of milk powder, skimmed
- 125g of caster sugar
2
Once simmering, remove the pan from the heat and stir in the dark chocolate until melted and fully combined. Pass the mixture through a fine sieve to remove any lumps, pouring into a plastic container
- 200g of dark chocolate
3
Chill for a few hours, then remove from the freezer and churn in an ice cream machine as per the manufacturer's instructions. Return to the freezer and chill until required
4
Repeat for the hazelnut ice cream, bringing the milk, milk powder and sugar to a simmer and adding the hazelnut paste. Blitz with an electric hand blender to combine, then pass through a sieve, chill and churn. Keep in the freezer until required
- 500ml of whole milk
- 25g of milk powder, skimmed
- 125g of caster sugar
- 65g of hazelnut paste
5
To make the chocolate sauce, place the double cream, sugar and water in a pan and bring to the boil over a medium heat. Remove from the heat and gradually whisk in the cocoa powder, mixing until smooth
- 90g of double cream
- 80g of caster sugar
- 85g of water
- 30g of cocoa powder
6
Bring the mixture back up to the boil, whisking continuously. Once bubbling, remove from the heat and stir in the dark chocolate until melted and fully combined. Set aside to cool, then chill until ready to assemble
- 50g of dark chocolate
7
Preheat the oven to 180°C/gas mark 4. Line 2 baking trays with greaseproof paper
8
Next prepare the sugared hazelnuts. Spread the hazelnuts out across 1 of the baking trays and gently toast in the oven for a few minutes until golden brown and fragrant – be careful as the nuts can burn very quickly
- 50g of hazelnuts
9
Meanwhile, place the water in a small pan over a high heat. Add the sugar and, without stirring, allow the mixture to come up to 140°C on a sugar thermometer
- 25g of water
- 50g of sugar
10
Once at this temperature, add the hazelnuts straight from the oven and mix quickly over the heat until the sugar becomes dry and powdery. Remove the pan from the heat and tip the nuts out across the other, clean baking tray to cool
11
Before assembling the tartufo, remove the ice creams from the freezer and allow to soften slightly. Line 8 ramekins with a large square of parchment paper, making sure there is plenty of overhang – scrunching up the paper first can help to give a snug fit
12
Scoop a large spoonful of the chocolate ice cream into the base of each ramekin and use the back of the spoon to form a well in the centre
13
Fill the wells with 2 or 3 of the sugared hazelnuts and 1 teaspoon of the chocolate sauce. Cover with a spoonful of the hazelnut ice cream, pressing down with the spoon to fill all the gaps
14
Finally, cover the hazelnut ice cream with another spoonful of chocolate ice cream, making sure that the fillings are covered completely in the chocolate layer
15
Fold up the overhanging paper to cover the ice cream completely, twisting slightly to hold it in place, and chill in the freezer for at least 2 hours to set
16
To serve, remove the paper parcels from the ramekins and place on serving plates. Unwrap the paper to reveal the ice cream bombe, sprinkling over a liberal dusting of cocoa powder to finish
- cocoa powder, for dusting
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