Ingredients
The following ingredients have 4 Servings
- 1L (4 cups) good-quality chocolate gelato
- 200g store-bought biscotti
- 8 Ferrero Rocher chocolates
- 300g dark (70%) chocolate, chopped
- 120g firm coconut oil
- 1/2 cup (75g) roasted unsalted peanuts, finely chopped
Instruction
- Line a baking tray with baking paper. Using an ice cream scoop, divide gelato into 8 balls. Place on prepared tray and freeze until required.
- Place biscotti in a food processor and pulse until finely chopped. Transfer to a shallow tray and evenly spread.
- Line a baking tray with baking paper and top with a wire rack. Wearing disposable, powder-free gloves and working quickly with 1 ball of gelato at a time, mould gelato around 1 Ferrero Rocher chocolate to form a 6cm ball. Roll in biscotti crumb, then place on rack. Repeat with remaining gelato, chocolates and biscotti crumb. Freeze for 30 minutes or until gelato balls are firm.
- Meanwhile, to make the chocolate topping, place chocolate and oil in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Transfer to a jug and set aside to cool slightly.
- Pour topping over gelato balls to cover the tops. Working quickly (the topping sets fast), sprinkle with nuts. Return to the freezer until ready to serve.
- Tartufo will keep in the freezer, in an airtight container, for up to 4 weeks.
