Mocha Tartufo Recipes

Steps:

• Line a rimmed baking sheet with plastic wrap; place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal; transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2 to 3 hours.
• Remove ice cream balls from freezer and allow to soften at room temperature for 3 to 5 minutes. (This will help the crushed wafers adhere in next step).
• Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.

Steps:

• Caramel sauce:
• In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
• Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
• Tartufo:
• Combine the cookie crumbs and chocolate chunks in a large resealable bag.
• Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
• Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.

Steps:

• Line a rimmed baking sheet with plastic wrap; place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal, transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2-3 hours.
• Remove ice cream balls from freezer and allow tor soften at room temperature for 3-5 minutes. (This will help the crushed wafers adhere in next step).
• Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.