Italian Tartufo Dessert
ready in 6 h.
- For Tartufo
- 3 ½ cups Vanilla ice cream (slightly softened)
- 1 cup frozen, pitted Cherries (thawed and chopped)
- 1 cup chopped Dark chocolate
In a large bowl, combine ice cream, chopped cherries and chocolate. Scoop ice cream mixture into eight portions. Place on a cookie sheet lined with waxed paper and freeze until firm, about 3 hours.
For Chocolate Glaze:
In a microwave-safe glass measuring cup, combine chocolate chips and oil. Melt on 50% power for 3 to 4 minutes, stirring after every minute, until melted and smooth. Cool slightly.
For Caramel Pecan Brittle:
Butter a jelly roll pan generously with 1/2 stick of the butter. Set aside.
Combine the sugar, corn syrup and 1/2 cup water in a large saucepan and bring to a boil. Using a candy thermometer cook over medium-high heat until the syrup spins threads when poured from a spoon or until the temperature reaches 240º F. Stir in the pecans and continue cooking and stirring until the candy becomes golden brown and reaches 300º F.
Immediately remove pan from heat and quickly add the remaining stick of butter, vanilla, baking soda and salt. Stir just until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break into pieces and sprinkle over chocolate glaze. Store remaining brittle in a tightly covered container.
Place frozen ice cream balls on a wire rack set over a baking sheet. Spoon melted chocolate over each ball. Place the chocolate coated balls once again on waxed paper and freeze again for at least 2 hours. Remove from freezer 10 minutes prior to serving. Sprinkle with caramel pecan brittle and serve.