The bittersweet chocolate tartufo is capped with olive oil gelato and sprinkled with olive oil-fried croutons. (Don Kelsen / Los Angeles Times / April 17, 2013)


1 hour, plus setting times. Serves 8

Chocolate glaze

1/2 pound bittersweet chocolate, preferably 70% Cordillera

2 tablespoons corn syrup

2 tablespoons brandy

1/4 pound (1 stick) plus 2 tablespoons butter, cubed

1. Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate with butter and corn syrup over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off the heat, stir in brandy and let mixture stand over warm water until ready to use.

Bittersweet chocolate tartufo

1/2 pound bittersweet chocolate (preferably 70% Cordillera), finely chopped

3/4 cup plus 1 tablespoon heavy cream

6 1/2 tablespoons crème fraîche

7 tablespoons butter, softened at room temperature

2 tablespoons light corn syrup

1/2 tablespoon whisky

Chocolate glaze, warmed

1. Line a baking sheet with parchment paper. Arrange 8 (3 inches diameter, 2 inches high) metal ring molds evenly on baking sheet. Set aside.

2. Place finely chopped chocolate in a heatproof, nonreactive bowl. In a small saucepan, bring the heavy cream and crème fraîche to a full boil. Pour over the finely chopped chocolate. Set aside to melt, without stirring, for 20 minutes. Once the chocolate has melted, gently whisk in the softened butter, corn syrup and whisky.

3. Pour one-fourth cup plus 2 tablespoons of the tartufo filling into ring molds and refrigerate until set, about 30 minutes. Add one tablespoon of warm glaze over the set tartufo, tilting the molded tartufo, shaking it a bit, to make a thin, even covering. Return to refrigerator to set glaze until ready to serve.

Bittersweet chocolate tartufo with olive oil gelato and olive oil-fried bread crumbs