FOOD FRIDAY - TARTUFO

“Change in all things is sweet.” - Aristotle
 

Well, after some help of some competent computer geeks at the Apple Store, my computer problems were resolved and I am back on board with a fully functional laptop again. The weather has been unrelentingly hot in Melbourne these days and it doesn’t look as though relief is on the way in the near future…
 

What better than a recipe for a classic Italian dessert, the Tartufo, whose name is taken from the Italian word for “truffle”, which the dessert resembles in appearance. It is deliciously chocolaty and sweet, so enjoy on a special occasion, in small doses!
 

Tartufo Ice Cream
Ingredients
4 cups chocolate ice cream
1 cup glacé cherries, chopped
1 cup finely grated dark chocolate
20 choc ripple biscuits, finely crushed
1 and 1/2 cups dark chocolate
1/2 cup chopped milk chocolate
2 tsp oil
Cocoa powder
 

Method
Let ice cream stand at room temperature 10 minutes to soften slightly. Mix chopped cherries and the grated chocolate into the ice cream. Scoop ice cream mixture into eight balls using an ice cream scoop. Roll in crushed biscuits to coat. Place on wax paper-lined biscuit try and freeze until firm, about 3 hours.
 

In microwave-safe glass bowl, combine dark chocolate with oil. Melt on 50% power for 3-4 minutes, stirring after every minute, until melted and smooth. Remove from microwave and stir in 1/2 cup chopped milk chocolate, stirring constantly until mixture is smooth again. Cool to lukewarm.
 

Place frozen ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Place the coated balls on waxed paper and freeze again until firm, at least 2 hours. Remove from freezer 10 minutes before serving and dust with cocoa powder if desired.

This post is part of the Food Friday meme,
and also part  of the Food Trip Friday  meme.