Tartufo di Cioccolata
Top Rated Recipe
Key Details:
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prep time: 40 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Dark chocolate
Unsalted butter
Fresh cream
Castor sugar
Cocoa powder
Star anise powder
About Tartufo di Cioccolata
Table of Contents
Don’t let the name
confuse you – they are chocolate truffles
- Dark chocolate with 70% cocoa butter 300 gms
- Unsalted butter 65 gms
- Fresh cream 175 gms
- Castor sugar 40 gms
Step 1.Take dark chocolate that has 70% cocoa butter in a double boiler. Add unsalted butter and mix. Take the chocolate mixture off the boiler. Add cream and mix thoroughly.
Step 2.Add castor sugar, cocoa powder and star anise powder and mix well. Refrigerate for approximately 25-30 minutes.
Read MoreIngredients
- Dark chocolate with 70% cocoa butter 300 gms
- Unsalted butter 65 gms
- Fresh cream 175 gms
- Castor sugar 40 gms
- Cocoa powder 30 gms + to sprinkle
- Star anise powder 1 tsp
- Orange to garnish
- Cookies to garnish
- Raspberry coulis to garnish
- Strawberries to garnish
- Fresh mint leaves to garnish
How to Make Tartufo di Cioccolata (Stepwise Photos)
Method
- Take dark chocolate that has 70% cocoa butter in a double boiler. Add unsalted butter and mix. Take the chocolate mixture off the boiler. Add cream and mix thoroughly.
- Add castor sugar, cocoa powder and star anise powder and mix well. Refrigerate for approximately 25-30 minutes.
- Meanwhile peel orange, separate segments, skin each segment and remove seeds. Crumble cookies and sprinkle cocoa powder on them.
- Get the chocolate out of the refrigerator, take portions of it and shape them as per your choice.
- Keep them on a serving plate, garnish cookie crumble, raspberry coulis, orange segments, strawberries and mint leaves. Serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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