Chocolate Tartufo

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"Death by Chocolate".....I never quite understood this expression? The phrase always sounded funny to me....almost dangerous really...what could possibly go wrong with chocolate?

Is there a such thing as too much of a decadent, velvet smooth deep cocoa flavored treat. Eating a "can't put the spoon down" chocolate dessert? These all sound pretty good to me!

Maybe "Life by Chocolate", better suits this euphoric feeling of a life experience with Italian Chocolate Tartufo!

On a trip to Italy,  I tried Tartufo for the first time and I was transported! Melt in your mouth ice cream like little balls of heaven. I created a version of this for a dinner party I had a couple weeks ago. The consistency is semi frozen. I formed the mixture into a mold I bought on Amazon, here is the link for Heart Molds. These are also available at Michael's. However, traditionally, these are served in little balls, formed in the palm of your hand. 

This dessert is the perfect celebration dessert, when you want to share a treat with good friends or your loved ones.....Valentines Day!

 Chocolate Tartufo 

6 ounces bittersweet chocolate *

3 egg yolks

1/2 cup granulated sugar

1/2 cup water

1 cup heavy cream

2 T Chambord* or pure vanilla extract

 

Cut  the chocolate into small chunks. In a medium heat proof bowl, set the bowl with the chocolate over simmering water. (or use a double boiler) Do not get any water into the bowl, your chocolate will seize up. When almost melted, remove from the heat, stir, and let the chocolate continue to melt. Keep warm.

In a large bowl whip the egg yolks until thick with a electric mixer fitted with the whip attachment.

While the egg yolks are being whipped, in a small saucepan, over high heat, bring the sugar and water to a boil until the syrup spins a thread (230 to 234 F degrees). Large shiny bubbles will appear and the syrup will thicken.

 

 

Remove the syrup from the heat and, with a mixer running on lowest speed, carefully pour the syrup into the egg yolks, trying to avoid the beaters and sides of bowl. Increase the speed to medium and continue beating until the mixture is cooled and very thick. Spoon in the nelted chocolate and beat until it is incorporated. The mixture will be fairly stiff.

Gradually, pour in the cream, beating at medium to high speed as needed until it is smooth, periodically scraping down the sides of the bowl.

Pour into a medium bowl and freeze, covered, until it is firm enough to shape, 3-4 hours or over night.

 

Line a tray with silpat, parchment or wax paper. Shape the tartufo with a tablespoon and shape with another tablespoon or the palms of your hands. Forming them into little balls. Or .....

Spray a mold(in my case the heart mold) and fill each little mold.

Roll each little ball if desired in pure chocolate sprinkles which you can find at World Market or Amazon Pure chocolate Sprinkles.

Return the tray of balls or mold to freezer. Note for mold you will sprinkle the chocolate sprinkles after it is set from freezer and released from mold.

 

*Bittersweet chocolate hovers in the 70% cacao range, and can be used interchangeably with semisweet...

*Chambord is a Raspberry Liquer

 

Raspberry Sauce

1 bag of frozen raspberries, thawed

1/4 cup sugar, or to taste

1/4 cup Chambord (optional)

 

Place all ingredients into a food processor or blender and puree. Strain the seeds out with a sieve over a bowl.

 

 This is a delicious and elegant dessert! I serve it with a white dessert plate, adding a flood of raspberry sauce then place the balls or hearts on the plate. I garnished with fresh mint from my herb garden. 

 

 

Have a warm and wonderful Valentines, whether you spend with a loved one, family or a good friend!