Frozen chocolate and nougat tartufo

Frozen chocolate and nougat tartufo


These frozen nougat balls are designed to impress.

The ingredient of Frozen chocolate and nougat tartufo

  1. 1 1/2 cups (105g) shredded coconut
  2. 1/2 cup (125ml) pure (thin) cream
  3. 150g good-quality dark chocolate (70% cocoa solids), roughly chopped
  4. 3 egg yolks
  5. 1/2 cup (110g) caster sugar
  6. 1 cup chopped soft Italian nougat (torrone) (see note)
  7. 300ml thickened cream, whipped to soft peaks

The instruction how to make Frozen chocolate and nougat tartufo

  1. Preheat oven to 170C. Lightly oil six 150ml dariole moulds and line with plastic wrap. Spread 1 cup (70g) coconut on a baking tray and bake for 4-5 minutes, stirring once, until toasted and golden (watch carefully as it can burn easily). Combine toasted and untoasted coconut in a bowl. Set aside.
  2. Heat the pure cream in a saucepan over medium heat until just below boiling point. Add the chocolate, then remove from heat. Stand until chocolate has melted, then stir until smooth. Set aside.
  3. Whisk yolks and sugar with electric beaters until thick and pale. Use a spoon to fold in the chocolate mixture, nougat and 3 tablespoons coconut, then fold in whipped cream. Pack well into moulds, then cover with any overhanging plastic wrap. Freeze for at least 8 hours or overnight. Store remaining coconut in an airtight container until ready to serve.
  4. Just before serving, roll tartufos in the reserved coconut. Serve immediately, in paper cases if desired.

Nutritions of Frozen chocolate and nougat tartufo



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