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TARTUFO
Yield: 6 servings
Source: The All New Good Housekeeping Cookbook
INGREDIENTS
- 1 pint chocolate or vanilla ice cream
- 2 tablespoons brandy
- 6 maraschino cherries, stems removed
- 1 cup fine amaretti cookie crumbs (20 cookies)
- 1-1/2 cups semisweet chocolate chips
- 4 tablespoons butter or margarine, cut into pieces
- 2 tablespoons light corn syrup
DIRECTIONS
Place ice cream in refrigerator to soften slightly,
about 30 minutes. Line small cookie sheet with waxed
paper and place in freezer. Meanwhile, in cup, pour
brandy over cherries. Place amaretti crumbs on waxed paper.
Working quickly, with large ice-cream scoop
(1/3 cup), scoop ball of ice cream. With ice cream
still in scoop, gently press 1 cherry deep into
center of ball; reshape ice cream around cherry.
Release ice-cream ball on top of amaretti crumbs and
roll to coat well. Place on prepared cookie sheet in
freezer. Repeat to make 6 ice-cream balls. Freeze
until firm, at least 1-1/2 hours.
In medium bowl set over saucepan of simmering water,
heat chocolate chips with butter and corn syrup,
stirring occasionally, until chocolate and butter
have melted and mixture is smooth. Remove pan from
heat, but leave bowl in place to keep chocolate warm
for easier coating.
Remove 1 ice-cream ball from freezer; place in slotted
spoon and slip ice-cream ball into melted chocolate,
turning quickly to coat thoroughly. Return to cookie
sheet. Repeat with remaining ice-cream balls. Freeze
until chocolate is firm, about 1 hour. If not serving
right away, wrap in foil and freeze up to 1 day.
To serve, let tartufo stand at room temperature
until slightly softened, about 10 minutes.
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