I’ll show you how to make tartufo!
This is the chocolate dish that my great friend Marco Pierre White so proudly taught me. It’s a magnificent dessert that would grace any dinner party, and it’s a wonderful way to taste the flavour notes of the chocolate. It’s also easy to make and can be made the day before.
180g 100% cacao, finely grated. Suggestion, 100% Rio Caribe Cacao
(Alternatively use 260g of a dark chocolate like Venezuelan Rio Caribe 72, and reduce the sugar by 80g)
300ml double cream
150g icing sugar
20cm loose-bottomed cake tin or small loaf tin