Recipe for Black Truffle my way ~ Chocolate & hazelnut

Dark Chocolate Ice Cream: In the bowl of the mixer, pour in the very cold cream. Whip the cream until it is not too stiff but soft. Set aside. Melt the chocolates in a double boiler, set aside, and keep warm. Whip the egg whites; when they just begin to hold, add the sugar all at once, and finish whipping them but not too stiff, so they remain a bit soft, which will make it easier to mix later, then set aside.

Prepare a double boiler. Make a sabayon. In a mixing bowl, pour in the egg yolks and sugar, and stir immediately with a whisk to prevent the sugar from burning the egg yolks. Place the bowl over the double boiler and stir continuously, forming eights with the whisk at the bottom of the container. When the mixture is warm, remove it from the double boiler and whisk vigorously until the mixture has whitened and doubled in volume. Then add the still-warm chocolate to the whipped egg yolks and whisk to combine.

As soon as the mixture is smooth, add the whipped egg whites and the whipped cream, mixing gently and stopping as soon as the mixture is smooth. Pour this mixture into the molds, filling them about halfway. I used 6 hemisphere molds and 6 individual circular molds lined with flexible plastic. Place in the freezer.

Chocolate sauce: In a saucepan, put all the ingredients. Over low heat, melt the chocolate, then bring to a boil, stirring regularly. Let it simmer for about 7–8 minutes; the sauce will reduce and thicken slightly. Allow to cool; the sauce will thicken a bit more as it cools. It is a sauce that does not harden, and you can keep it in the refrigerator if there is any left; it will remain liquid. Once the sauce has cooled enough, prepare a small pot of very hot water, dip a spoon into it, make a hole in the center of each chocolate ice cream, and pour in the sauce. Return to the freezer.

For the hazelnut ice cream mixture, proceed in the same way as for the chocolate ice cream, but there is no need to melt the hazelnut puree; add it when your egg yolks are whipped. Once the mixture is ready, pour it over the ice cream and chocolate sauce to finish filling the molds. Place in the freezer for at least 5 hours.

To finish, find this recipe with step-by-step images and more tips on the blog.