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That's amore: Plan ahead to treat your sweetheart to the sweet taste of Italy

By Wolfgang Puck, Tribune Content Agency on

Instantly remove the syrup from the heat and, with the mixer running at the lowest speed, carefully pour the syrup into the yolks. (Be careful to avoid pouring the syrup directly onto the beaters or the sides of the bowl.) Once all the syrup is poured, increase the speed to medium and continue beating until the mixture is cooled and very thick. Scrape in the melted chocolate and beat until incorporated, forming a stiff mixture.

Still beating at medium to high speed, gradually pour in the cream until smoothly incorporated, stopping as needed to scrape down the sides of the bowl and under the beaters with a rubber spatula. Beat in the Chambord or vanilla.

Pour the mixture into a medium bowl, cover, and freeze just until solid enough to shape, 3 to 4 hours. Line a tray with waxed paper. To form the tartufos, use a pair of tablespoons, scooping up the mixture generously with one and shaping it with the other to create a smooth oval larger than an egg. Dip the spoons occasionally into warm water to make it easier to scoop.

As each oval is formed, roll it in the grated chocolate to coat completely; then, transfer to a freezer-proof tray lined with parchment paper or foil. (If the remaining mixture softens too much, return it to the freezer and then continue shaping when it's firm enough.) Loosely cover the tartufos and free until just before serving time.

To serve, spoon some raspberry compote atop individual chilled dessert plates and place two tartufos on each plate. Serve immediately.

RASPBERRY COMPOTE

Makes about 2 cups (500 mL)

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4 pints (2 L) fresh or frozen raspberries

1/2 cup (125 mL) granulated sugar

Grated zest of 1 medium lemon

In a medium nonreactive saucepan, combine the berries, sugar and lemon zest. Cook over medium heat until the berries exude their juices. Reduce the heat to low and cook, stirring occasionally, until thickened, about 15 minutes.

Remove from the heat, let cool to room temperature, and refrigerate in an airtight nonreactive container until needed, up to one week.

(c) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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