Tartufo di Amedei al Espresso


A dreamy dessert that's totally dinner party-worthy from Manfredi at Bells' Head Chef, Stefano Manfredi

tartufo di amedei chcolate stafano manfrediImage courtesy of Bells at Killcare



Clotted cream

1 litre pure cream (45%)

4 tbsp caster sugar

1 vanilla bean



250g Amedei* milk chocolate (or the best quality chocolate you can find)

250ml pure cream (45%)

2 egg yolks



170g plain flour

170g caster sugar

6 eggs (70g eggs)

60g melted butter


Espresso syrup

100ml freshly brewed espresso

50g sugar

50ml water

600g Amedei 70% chocolate

100g good quality cocoa powder



Clotted cream

Preheat oven to 160°C. Place the cream in a saucepan, split the vanilla beans lengthwise with a paring knife and scrape to remove the seeds, mix a few tablespoons of the caster sugar with the seeds and scrape the seeds with the sugar using the back of a chef’s knife like you would crush garlic. When seeds are evenly distributed amongst the sugar add to the cream with the rest of the caster sugar. Bring the mixture to the boil stirring occasionally then pour mixture into an ovenproof dish so mixture sits 4cm deep. Place the dish into a larger tray lined with a tea towel, pour boiling water into that tray so you create a bain-marie. Place the tray into the oven. Bake for 1.5 to 2 hours or until there is a golden crust on top. Remove from the oven and cool slightly, transfer into the refrigerator until cold.


Chop chocolate roughly and place in a small metal bowl. Place the cream in a saucepan and heat over medium heat until cream reaches 70 degrees (hot to touch), pour cream over chocolate and rest for one minute. Stir with a whisk until mixture is very smooth. Add the egg yolks and whisk again to combine then cool in the refrigerator until hard.


Preheat oven to 180C. Line a 24cm square sponge tin with baking paper. In an electric mixer whisk the eggs and the sugar until very thick and pale (about 10 minutes). Sift the flour over the top of the egg mixture then fold through until incorporated. Pour in the melted butter and fold through. Spread the sponge into the tray using a spatula insuring surface is even and is at a thickness of 3-4cm. Place tray in the oven and bake for 15mins or until it is light golden brown. Place a wooden skewer into the centre of the sponge when you think it is ready. If the skewer is clean once removed it is ready. If not, cook for a few minutes longer. Cool and store until ready to use.

Espresso syrup

In a saucepan over medium heat combine sugar and water and bring to the boil. Remove from the heat, stirring to dissolve the sugar. Add the espresso and cool.


To assemble

Scoop out large spoonfuls of the milk chocolate ganache and weigh portions of about 60 grams. Roll each chocolate scoop into round balls then place onto trays to firm in the refrigerator. Line 8 small cups (preferably ceramic espresso cups) with clingfilm then place a chocolate ball in each cup. Using your thumb or the handle end of a round wooden spoon make a deep indentation in each ball creating a deep hole to the centre. Cut the sponge into 2cm squares and place one square into each hole. Using the espresso syrup add two teaspoons to each sponge.

One by one remove the chocolate tartufi from the cups using your fingers. Gather the edges of chocolate to completely encase the sponge inside the chocolate tartufo. You should finish with a perfect ball shape with no cracks. If there is cracking patch it up with your fingers. Place into the refrigerator to cool. Chop the dark chocolate and place in a metal bowl. Place above a saucepan of simmering water to melt stirring occasionally with a spoon. Once melted, using a pair of gloves, coat each chocolate tartufo with the melted dark chocolate then transfer to a tray lined with baking paper. Refrigerate until ready to use.


To serve

Scoop tablespoons of the clotted cream into each plate. Dust each tartufo with the cocoa powder, place on top of the clotted cream and serve.




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