The Catalan TableTruffle (Gelato)
The Tartufo is a creamy ice cream made with egg yolks, covered with an intense layer of 70% chocolate, offering an irresistible combination of smoothness and crunchy texture.
Ingredients
Servings
6
Measurement units
Ingredients
- 5 Egg yolks
- 200 g70% couverture chocolate
- 50 gmutton
- 100 gsugar
- 200 ml35% cream
- rum with cognac
- a pinch of cocoa powder
Nutritional Information
Per serving
Calculated for 6 servings
Calories
497 kcal
Protein
5.7 g
Fat
37 g
Carbohydrates
33.5 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Optional rum or cognac
- Add 2 tablespoons of optional rum or cognac to the bowl with the other ingredients, stirring well to integrate the flavors.
- Let the mixture rest for 30 minutes, so the flavors fully integrate.
- Incorporate the mixture into the main recipe and continue with the following steps, adjusting cooking times as necessary.
Optional a pinch of cocoa powder
- Carefully separate the yolks from the whites, ensuring there are no traces of shell.
- Melt the butter, chocolate, and sugar in a double boiler, stirring constantly to prevent burning, until all ingredients are well integrated and smooth.
- When the mixture is well dissolved and homogeneous, remove it from the heat and continue whisking with the beaters until a smooth and shiny dough is formed.
- Beat the egg yolks until they are very fluffy and slowly add them to the chocolate mixture, stirring continuously so that the two mixtures are completely integrated.
- Return the saucepan to low heat and continue stirring until the mixture begins to boil slightly, but without allowing it to boil completely, to prevent it from curdling.
- Remove from the heat and slowly add the warm cream bit by bit, continuing to stir until it is well integrated and creamy.
- If desired, you can now add a splash of rum or brandy, stirring to combine well with the mixture.
- Grease the individual molds with butter evenly (it's important to have them greased in advance to facilitate unmolding).
- Fill the molds with the prepared mixture up to ¾ full and place them in the freezer for at least 4 hours, or until they are very solid.
- When unmolding, you can sprinkle a bit of cocoa powder on top, if desired, to give a special touch before serving.
Recommendations & Tricks
- When melting couverture chocolate, do so over very low heat or use a double boiler to prevent it from burning and to ensure a smooth and uniform texture.
- Whip the egg yolks with the sugar until they become pale yellow and frothy; this will help give the ice cream a creamier and lighter texture.
- After whipping the heavy cream, gently fold it into the mixture using enveloping motions to prevent it from deflating, thus maintaining the lightness of the ice cream.
Original recipe
View or download the original PDF document.