1 hour, plus setting times. Serves 8
1/2 pound bittersweet chocolate, preferably 70% Cordillera
2 tablespoons corn syrup
2 tablespoons brandy
1/4 pound (1 stick) plus 2 tablespoons butter, cubed
1. Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate with butter and corn syrup over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off the heat, stir in brandy and let mixture stand over warm water until ready to use.
Bittersweet chocolate tartufo
1/2 pound bittersweet chocolate (preferably 70% Cordillera), finely chopped
3/4 cup plus 1 tablespoon heavy cream
6 1/2 tablespoons crème fraîche
7 tablespoons butter, softened at room temperature
2 tablespoons light corn syrup
1/2 tablespoon whisky
Chocolate glaze, warmed
1. Line a baking sheet with parchment paper. Arrange 8 (3 inches diameter, 2 inches high) metal ring molds evenly on baking sheet. Set aside.
2. Place finely chopped chocolate in a heatproof, nonreactive bowl. In a small saucepan, bring the heavy cream and crème fraîche to a full boil. Pour over the finely chopped chocolate. Set aside to melt, without stirring, for 20 minutes. Once the chocolate has melted, gently whisk in the softened butter, corn syrup and whisky.
3. Pour one-fourth cup plus 2 tablespoons of the tartufo filling into ring molds and refrigerate until set, about 30 minutes. Add one tablespoon of warm glaze over the set tartufo, tilting the molded tartufo, shaking it a bit, to make a thin, even covering. Return to refrigerator to set glaze until ready to serve.
Bittersweet chocolate tartufo with olive oil gelato and olive oil-fried bread crumbs
3/4 cup extra-virgin olive oil, plus extra for garnishing
1/4 pound Pullman bread loaf, crust removed, cut into ¼-inch cubes
Olive oil gelato
1. To make the croutons, heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Line a plate with paper towels. Add the croutons to the oil and cook until golden brown, 30 to 40 seconds. Use a slotted spoon to remove the croutons to the prepared plate and season them with salt. If the croutons appear greasy, transfer them to a clean paper towel to drain further.
2. When ready to serve the dessert, remove the baking sheet with the tartufos from the refrigerator and set aside to come to room temperature, 20 to 30 minutes. Place one tartufo in its mold on an entrée-sized plate. Using a blowtorch or warm towel, quickly warm the sides of the metal molds and carefully lift off the mold. Garnish the top with a few pieces of the olive oil-fried croutons. Add a scoop of the olive oil gelato, and garnish the top with more croutons and a drizzle of good extra-virgin olive oil. Repeat with remaining tartufos.
Protein 7 grams
Carbohydrates 43 grams
Fiber 4 grams
Fat 84 grams
Saturated fat 36 grams
Cholesterol 201 mg
Sugar 18 grams
Sodium 190 mg
NOTE: This recipe requires 8 (3-inch diameter by 2-inch high) metal rings; the rings are available at most cooking and baking supply stores, as well as online. Pullman bread loaves are available at many bakeries and bread stores.Copyright © 2014, Los Angeles Times