The We Should Cocoa challenge, managed by Chocolate Log Blog and Chocolate Teapot, is a great excuse to make a chocolate treat and to use our creativity. The idea is to make something with chocolate each month. We can use any sort of chocolate or cocoa substance and use any ingredient that we like. But we must include the special ingredient or theme selected by the host. July’s challenge is hosted by Choclette and in honor of her (?) birthday (happy birthday!) and summer, ice cream is our special ingredient.
Now, I have to admit that this one really was a tough challenge for me. My husband doesn’t eat ice cream and I rarely do so this was a stretch. Since straight-up ice cream hurts my teeth, I made a little single-serve Chocolate Peanut Butter Tartufo for myself involving chocolate ice cream, a peanut butter cup, peanut butter cookie crumbs and chocolate sauce. Yum, yum! I believe this dessert’s official name is Tartufo and it was pretty easy to make.
First, I took a small scoop of the ice cream and pressed it flat on a piece of plastic wrap. I then placed a mini (fun size) dark chocolate peanut butter cup in the middle and used the plastic wrap to move the ice cream to encase the peanut butter cup and shape it into a ball. Next, I let it harden in the freezer for a while as I prepared the crumb topping. I made some peanut butter cookie crumbs and toasted them lightly to make them crunchy and to bring out the flavor.
When the ice cream ball was hard enough to work with again, I rolled it in the cookie crumbs and wrapped it up in a fresh piece of plastic wrap. I let harden for several hours and then rolled it in the leftover crumbs for extra coverage and froze it overnight. Before serving, I let it sit in the refrigerator for a little while so it wouldn’t be rock hard. Then, a little drizzle of chocolate sauce and ta da!
The Tartufo came out much classier looking than I ever imagined. This would be an easy dessert for dinner parties, especially if the ice cream is made ahead or purchased. The salty peanut butter with the creamy sweet chocolate was lovely and the contrast of textures was also very pleasing. I may just have to use up the rest of that ice cream and make more of these. I’m already imagining all the coating and filling possibilities!
- ¼ cup (51g) chocolate ice cream
- 1 mini dark chocolate peanut butter cup (fun size)
- ⅓ cup peanut butter cookie crumbs, toasted
- 1 Tbsp. chocolate sauce, warmed
- Place ¼ cup of chocolate ice cream in the center of a piece of plastic wrap. Working quickly, press it flat. (if it's too hard to work with, let the ice cream soften slightly in the refrigerator).
- Place the peanut butter cup in the center.
- Use the plastic wrap to move the ice cream up and over the peanut butter cup, shaping the ice cream into a ball.
- Freeze the wrapped ball for an hour to firm it up enough to handle again.
- Meanwhile, grind up enough peanut butter cookies to make ⅓ cup of crumbs. Toast them lightly to make them crunchy and set aside to cool.
- Unwrap the frozen ball and quickly roll it in the crumbs. Reserve any remaining crumbs. Freeze the ball again, freshly wrapped in a new piece of plastic wrap, until it's firm. Re-roll in the remaining crumbs to full coat the ball.
- Freeze the wrapped and coated ball for several hours or overnight until it's firm.
- Before serving, unwrap the ball, place it on the serving plate and let it sit for a little while in the refrigerator just so it's not rock hard when you serve it.
- Drizzle a little warmed chocolate sauce over the top and dig in!