Tartufo Recipe
Your search for great Tartufo ends now. Popularly served as a Dessert, the Italian Tartufo is liked by one and all. It is always prepared with Nuts as the most essential ingredient. Trust me, once you taste this Tartufo you are bound to prepare it again!
Ingredients
2 pints vanilla ice cream
2 tablespoons almond-flavor liqueur
6 amaretti cookies
1 6-ounce package semisweet-chocolate pieces
3 tablespoons butter or margarine
1 tablespoon light corn syrup
3/4 cup whole almonds, toasted and finely chopped
Directions
1. Place ice cream in refrigerator to soften slightly, about 30 minutes. Chill small cookie sheet in freezer. Meanwhile, on plate, pour almond-flavor liqueur over amaretti cookies; let stand until liqueur is absorbed, turning cookies occasionally.
2. Line chilled cookie sheet with waxed paper. Working quickly, with large ice-cream scoop, scoop a ball of ice cream. Gently press a cookie into center of ball; reshape ball around cookie; place on waxed-paper-lined cookie sheet. Repeat to make 6 balls. Freeze until firm, at least 1 1/2 hours.
3. In double boiler over hot, not boiling, water, heat chocolate pieces, butter or margarine, and corn syrup, stirring occasionally, until chocolate melts and mixture is smooth. Turn off heat, but leave top of double boiler over hot water in bottom of double boiler to keep chocolate warm for easier coating.
4. Remove 1 ice-cream ball from freezer; place on a chilled plate; using pastry brush, quickly coat ice-cream ball with chocolate. Firmly pat some almonds onto chocolate-coated ice-cream ball; return to freezer. Repeat with remaining ice-cream balls, chocolate, and nuts. Freeze until chocolate is firm, about 1 hour. If not serving on same day, when chocolate is firm, wrap ice-cream balls with foil or plastic wrap and return to freezer.
2. Line chilled cookie sheet with waxed paper. Working quickly, with large ice-cream scoop, scoop a ball of ice cream. Gently press a cookie into center of ball; reshape ball around cookie; place on waxed-paper-lined cookie sheet. Repeat to make 6 balls. Freeze until firm, at least 1 1/2 hours.
3. In double boiler over hot, not boiling, water, heat chocolate pieces, butter or margarine, and corn syrup, stirring occasionally, until chocolate melts and mixture is smooth. Turn off heat, but leave top of double boiler over hot water in bottom of double boiler to keep chocolate warm for easier coating.
4. Remove 1 ice-cream ball from freezer; place on a chilled plate; using pastry brush, quickly coat ice-cream ball with chocolate. Firmly pat some almonds onto chocolate-coated ice-cream ball; return to freezer. Repeat with remaining ice-cream balls, chocolate, and nuts. Freeze until chocolate is firm, about 1 hour. If not serving on same day, when chocolate is firm, wrap ice-cream balls with foil or plastic wrap and return to freezer.
