I often create desserts that are takeoffs from one culture or another. This dessert, however, is truly a melting pot of culinary contributions. Tartufos are Italian in origin and reflect that country’s love for truffles: gelato is served in a ball to resemble a truffle’s shape, and ice cream is hidden in the center. Dulce de leche, a luscious caramelized milk sauce, is the national treat of Argentina. It has recently captured the American sweet tooth as well. Frozen yogurt is the American contribution, a low-fat alternative to ice cream that still satisfies those sweet cravings. Combine these together in one dessert, and you have a winner all over the world.
Stir together the sugar and cocoa powder in a medium saucepan. Stir in the water, milk, and corn syrup. Bring to a boil over medium-high heat and cook for 3 minutes, stirring frequently once it comes to a boil. Remove from the heat and whisk in the chocolate until melted. Cool over an ice bath until room temperature. Refrigerate for 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 2 hours, depending on your freezer.
In a bowl, whisk together all the ingredients until well blended. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Pool the warm chocolate sauce on each plate. Place a tartufo on top. Serve immediately.
The tartufos can be assembled 2 days in advance.
Grind the hazelnuts in a food processor. In a bowl, combine the hazelnuts with the chocolate sprinkles.
Scoop 8 large balls of the frozen yogurt and put them on a single layer on a baking sheet lined with plastic wrap. If they are soft, refreeze until firm. Using a scoop about
Place a plastic bag on each hand and press the hazelnut chocolate mixture around each of the ice cream balls; if necessary, shape into round balls. Freeze until firm, about 1 hour, depending on your freezer.
© 2006 Emily Luchetti. All rights reserved.