Make one of Mario’s favorite desserts from his restaurant Lupa!
CHOCOLATE & PEANUT TARTUFO BONBONS
2 pints vanilla bean gelato
1 cup peanuts (toasted, salted, chopped)
1/4 teaspoon ancho chili powder
1 pinch flaky sea salt (plus more to garnish)
10 ounce bittersweet chocolate chips
1/4 cup vegetable oil
Place a piece of marble slab or metal mixing bowl in the freezer for a couple hours.
Line 2 baking sheets with wax paper.
Allow ice cream to stand at room temperature for 15 minutes. Transfer ice cream to the cold marble or a large bowl. To the ice cream, add the peanuts, Ancho chili powder and a pinch of salt, and mix to combine. (If using the cold marble method, use paint scrapers to combine the ice cream. And transfer mixture to a bowl.)
Using a 1-ounce ice cream scoop, scoop balls of ice cream to the prepared baking sheets. Place ice cream in the freezer for at least 30 minutes.
For the Chocolate Coating: place the chocolate and vegetable oil in a heat proof bowl over boiling water. Heat until melted. Set aside to cool.
Dip each scoop of ice cream in chocolate and sprinkle the top with a few flakes of salt. Store in the freezer until ready to serve.
– Store your chocolate coating at room temperature for 1-2 months. Warm chocolate sauce in a hot water bath or microwave in increments of 10 seconds.
– Use your favorite ice cream and nuts to create your own tartufo bonbon!