Tartuffe

Ingredients:

Salted caramel sauce

• 0.5 cups of sugar
• 1/4 cup water
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 0.5 tsp salt

Tartuffe

• 3/4 cup crushed chocolate cookies
• 0.5 cup chopped dark chocolate
• 1 liter of vanilla ice cream
• 1.5 liters of chocolate ice cream
• 4 cognac or maraschino cherries
• 4 sprigs of mint

Preparation:

1. Caramel sauce:
   
   In a heavy-bottomed saucepan over medium-high heat, combine sugar with 1/4 cup water.
   
   Bring to a boil and cook until the mixture darkens. Remove from heat and whisk vigorously until combined with heavy cream, vanilla extract, and salt. Set aside to cool to room temperature.
2. Tartuffe:
   
   Prepare a sheet of wax paper on which you can easily assemble the dessert.
   
   Using a large ice cream scoop, scoop up a scoop of ice cream and let it rest in the scoop. Using the handle of a wooden spoon, poke a hole in the center of the scoop and insert a cherry. Cover the hole with a scoop of ice cream and wrap it in paper, shaping it into a ball. Take a clean sheet of paper, place the scoop on it, then cover it with chocolate ice cream, wrap it in paper, and shape it into a ball. Freeze for 30 minutes.
3. Combine crushed cookies and chocolate chips in a large zip-lock bag.
   
   Place a scoop of ice cream in a bag with cookies and chocolate chips. Shake, gently pressing the crumbs into the ice cream until the scoop is completely coated. Place the scoop on a tray and freeze for 1 hour and 30 minutes until completely set. Repeat with the remaining ingredients.
4. To serve, pour the caramel sauce onto 4 plates. Remove the tartuffes from the freezer and cut them in half. Place 2 halves on each plate and garnish with mint sprigs.