Ingrid Hoffmann’s TWIX® Tartufo
Top off your Mother’s Day meal with a treat that’s as sweet as she is!
Prep time: 30 min.
Refrigeration time: 180 min.
Difficulty: Moderate
What you'll need:
- 12 TWIX® BRAND Caramel Cookie Bars, frozen, then coarsely ground in blender or food processor
- 10 ounces DOVE® BRAND Milk Chocolate and Dark Chocolate Miniatures
- 2 quarts of Mom’s favorite ice cream (2 different flavors)
- 1 (10.75-oz.) frozen butter pound cake
- 3 tablespoons unsalted melted butter
- 5 ounces heavy whipping cream
- 1 tablespoon butter
- Plastic wrap
- Parchment or waxed paper
- 9-in. x 5-in. loaf pan
What to do:
- Soften 1 quart ice cream by leaving it at room temperature or in the refrigerator for about 30 minutes. Line a heart-shaped baking dish with plastic wrap.
- Cut pound cake into 12 slices and set aside.
- Using a spatula, coat the lined dish with ice cream. Cover the bottom and sides evenly. Distribute half of the ground TWIX® bars over the surface of the ice cream. Distribute half of the pound cake slices on top and gently press into place. Freeze until firm, approximately 1 hour.
- Soften second quart of ice cream. Mix melted butter with remaining ground TWIX® bars and set aside. Place softened ice cream in mold and distribute it evenly over the hardened ice cream. Cover with butter and TWIX® mixture, place remaining slices of pound cake on top and press it into the ice cream. Return mold to freezer until hardened.
- Chop DOVE® BRAND Miniatures and place in a bowl. In a small sauce pan, bring cream to a near bowl. Pour hot cream over chocolate and stir with a rubber spatula until melted. Add 1 tablespoon of butter and stir until melted. Place frozen mold upside-down onto a large tray or plate lined with parchment or waxed paper. Release cake by gently pulling it away from pan. Remove plastic wrap. Working quickly, coat the surface of the cake with melted chocolate. Return to freezer.
- Decorate and serve.
