Chocolate & Peanut Tartufo Bonbons

 2 pints’ vanilla bean gelato or vanilla ice cream

1 cup salted peanuts, chopped

1/4 teaspoon ancho chili powder

 

For garnish, flaky sea salt & chopped peanuts

 

Chocolate coating

10-ounce bittersweet chocolate chips

1/4 cup vegetable oil

 

Line 2 baking sheets with wax paper.

Allow ice cream to stand at room temperature for 15 minutes. Transfer the ice cream to a large bowl. To the ice cream, add the peanuts, and Ancho chili powder and mix to combine. Using a 1-ounce ice cream scoop, scoop balls of ice cream onto the prepared baking sheets. Place ice cream in the freezer for at least 30 minutes. 

For the Chocolate Coating: place the chocolate and vegetable oil in a heat-proof bowl over boiling water. Heat until melted. Set aside to cool.

Dip each scoop of ice cream in chocolate and sprinkle the top with a few flakes of salt and peanuts. Store in the freezer until ready to serve.

Tips:

- Store your chocolate coating at room temperature for 1-2 months. Warm chocolate sauce in a hot water bath or microwave in increments of 10 seconds.

- Use your favorite ice cream and nuts to create your own tartufo bonbon!