Hazelnut truffles that literally melt in your mouth are frozen in vanilla ice cream for a fabulous finale to your meal.
- 3/4 cup dessert whip -
- 8 oz (225 gram) bittersweet chocolate, chopped -
- 1 tsp hazelnut extract -
- unsweetened cocoa powder -
- 2 recipes of your favorite pareve vanilla ice cream -
- 1⁄3 cup finely chopped roasted hazelnuts -
1. Pour the whip into a saucepan and bring it to a simmer over a medium-low flame. Remove from the heat. Add the chocolate; let it stand for 1 minute. Whisk the chocolate into the whip until the mixture is smooth. Whisk in the extract. Freeze until it is firm, about 4 hours, or chill overnight.
2. Prepare a foil pan. Working on a sheet of baking paper, break off a small piece of chocolate, and with hands dusted with cocoa, roll the chocolate into small (about ½”) balls. Make approximately 30 of them. Cover and freeze the truffles. Cover and chill the remaining chocolate mixture for sauce. (This can be done a few days in advance.)
3. Mix the hazelnuts into the pareve ice cream, softened for 10 minutes.
4. Line a standard-size loaf pan with plastic wrap. Spread a third of the softened ice cream over the bottom of the prepared pan. (I found a pair of disposable gloves very handy here.) Press half of the truffles randomly, spaced apart, in the ice cream. Spread half of the remaining ice cream over this. Press the remaining truffles randomly into the second ice cream layer. Spread the remaining ice cream over this. Cover the top with plastic wrap. Freeze overnight or up to a week.
5. When ready to serve, turn the ice cream terrine out onto a platter and peel off the plastic. Cut the terrine into slices; arrange on plates. Melt the reserved chocolate sauce and drizzle this warm sauce over the ice cream. You can sprinkle some chopped roasted nuts too. Enjoy!
Tip: Use clear hazelnut extract, if you can, to help the ice cream stay white.
VARIATION: There are endless possibilities: Use pistachio extract and chopped pistachio nuts in the ice cream or use chopped roasted macadamia nuts. Yum!!!
Another idea is making the truffles mint flavored. I tested this ice cream with mintflavored truffles, substituting 1 tsp mint extract for the hazelnut. Don’t worry – it’s a very subtle mint flavor and doesn’t taste like toothpaste! (You might even like more mint!) I used plain vanilla ice cream I had made and tinted it a very pale green (see photo).
To take it up a notch, serve with mint sauce too! Bring ¾ cup sugar and 1⁄3 cup water to boil in a small pot, stirring until the sugar dissolves. Cool for 10 minutes. Add 2 cups of fresh mint leaves to the syrup and puree with a hand blender until smooth. Cool. Cover and chill. This can be made a day ahead; just whisk to blend before using.
This recipe was featured in Mishpacha Magazine, Issue 121