Italian Tartufo

1. 1

   Soak cherries in rum.

2. 2

   Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan.

3. 3

   Add the water and mix well.

4. 4

   Bring to a boil and cook until everything is well mixed.

5. 5

   While syrup is cooking, whip the egg yolks until light and fluffy.

6. 6

   Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream.

7. 7

   Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away.

8. 8

   Chill well. (about an hour).

9. 9

   Whip the cream with the 2 tablespoons of rum until stiff.

10. 10

    Fold into the chocolate mixture.

11. 11

    Fold in the chopped chocolate.

12. 12

    Arrange foil lined paper cups in a muffin pan.

13. 13

    Fill each cup 1/3 of the way full.

14. 14

    Place a cherry in each cup then fill the rest of the way.

15. 15

    Freeze at least 4 hours (preferably overnight).

16. 16

    Before serving pipe whipping cream on top if desired.

17. 17

    It will keep in the freezer for about a month wrapped tightly in aluminum foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.