Tartufo di Pizzo Calabro
Ingredients and preparation for 4 people
175 g of water, 65 g of fresh cream, 200 g of sugar, 65 g of cocoa powder, 25 g of corn syrup/glucose.
In a saucepan bring to a boil the water, corn syrup/glucose and sugar. Add the cream and bring to a boil. Finally add the sifted cocoa, stirring with a whisk. Cook over medium heat until the sauce will acquire a creamy consistency. Filter while still hot.
50 g of roasted hazelnuts, 25 g of water, 25 g of sugar.
In a saucepan mix the water with the sugar; and make up to 115 ° C. Add the toasted hazelnuts, remove from heat and stir until it will be completely mixed
Chocolate ice cream
50 g of cocoa powder, 600 g of fresh milk, 400 g of fresh cream, 250 g of dark chocolate 70%, 100 g of egg yolks, 150 g of sugar.
In a bowl put sugar and egg yolks and incorporate well. Place the cream, milk and cocoa in a small saucepan and bring to a boil, stirring. Pour the hot mixture over chopped chocolate and then yolks and sugar, mix well and put the mixture on the stove, cook up to 84 ° C. Allow to cool and pour into the ice cream tray
Hazelnut ice cream
600 g of fresh milk, 100 g of fresh cream, 150g sugar, 140 g of egg yolk, 200 g of hazelnut paste.
In a bowl, incorporate the sugar to the egg yolks. Separately, pour the cream, milk and hazelnut paste in a saucepan and bring to a boil, stirring. Remove from the heat and pour over the egg yolks and sugar. Put the mixture on the stove and cook up to 84 ° C. Allow to cool and pour into the ice cream tray.
Composition of the dish
Create with chocolate ice cream half eight spheres, then, with a spoon remove the middle and add the hazelnut ice cream; in the center with a spoon remove the middle and pour the chocolate sauce and hazelnut crumbs. Break down and combine the half-spheres creating an irregular sphere. Place the truffle in the center of the dish and pour the cocoa powder, complete with the crumble, a few drops of chocolate sauce and chocolate decorations.