Frozen Chocolate And Nougat Tartufo

These frozen nougat balls are designed to impress.

The ingredient of Frozen Chocolate And Nougat Tartufo

• 1 1 2 cups 105g shredded coconut
• 1 2 cup 125ml pure thin cream
• 150g good quality dark chocolate 70 cocoa solids roughly chopped
• 3 egg yolks
• 1 2 cup 110g caster sugar
• 1 cup chopped soft italian nougat torrone see note
• 300ml thickened cream whipped to soft peaks

The Instruction of frozen chocolate and nougat tartufo

• preheat oven to 170c lightly oil six 150ml dariole moulds and line with plastic wrap spread 1 cup 70g coconut on a baking tray and bake for 4 5 minutes stirring once until toasted and golden watch carefully as it can burn easily combine toasted and untoasted coconut in a bowl set aside
• heat the pure cream in a saucepan over medium heat until just below boiling point add the chocolate then remove from heat stand until chocolate has melted then stir until smooth set aside
• whisk yolks and sugar with electric beaters until thick and pale use a spoon to fold in the chocolate mixture nougat and 3 tablespoons coconut then fold in whipped cream pack well into moulds then cover with any overhanging plastic wrap freeze for at least 8 hours or overnight store remaining coconut in an airtight container until ready to serve
• just before serving roll tartufos in the reserved coconut serve immediately in paper cases if desired

Nutritions of Frozen Chocolate And Nougat Tartufo

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation