Italian Tartufo

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 1 cup sugar
• 2/3 cup cocoa
• 2 teaspoons instant espresso or 2 teaspoons coffee
• 1/3 cup water
• 4 egg yolks
• 10 maraschino cherries
• 1 cup heavy cream
• 2 tablespoons rum
• 2/3 cup chocolate, coarse chop

Recipe

• 1 soak cherries in rum.
• 2 sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan.
• 3 add the water and mix well.
• 4 bring to a boil and cook until everything is well mixed.
• 5 while syrup is cooking, whip the egg yolks until light and fluffy.
• 6 reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream.
• 7 continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away.
• 8 chill well. (about an hour).
• 9 whip the cream with the 2 tablespoons of rum until stiff.
• 10 fold into the chocolate mixture.
• 11 fold in the chopped chocolate.
• 12 arrange foil lined paper cups in a muffin pan.
• 13 fill each cup 1/3 of the way full.
• 14 place a cherry in each cup then fill the rest of the way.
• 15 freeze at least 4 hours (preferably overnight).
• 16 before serving pipe whipping cream on top if desired.
• 17 it will keep in the freezer for about a month wrapped tightly in aluminum foil.