Chocolate-Pistachio Tartufo
Chocolate-Pistachio Tartufo
Make this beautiful, intricate domed dessert for a special occassion. The chocolate and pistachio ice cream are layered, and then coated in chocolate for frozen dessert that is sure to impress.Reprinted from Martha Stewart’s Cakes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House LLC.
Servings
2
Ingredients
- 1/2 cup chocolate ice cream
- 1/2 cup pistachio ice cream
- 2 maraschino cherries, such as tillen farms
- 5 chocolate wafer cookies, finely pulsed in a food processor
- 2 1/2 teaspoon coconut oil, melted
- 2 ounce semisweet chocolate (61 percent cacao), chopped
Directions
- Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.
- In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.
- Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.
- Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.
- Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry).