TARTUFO (ITALIAN ICE CREAM) RECIPE
Native to Southern Italy, Tartufo is a simple no-bake dessert recipe made with ice cream, cherries, cookie crumbs, and homemade chocolate magic shell.
Provided by Clarice Lam
Categories Dessert
Time 4h38m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Let the ice creams stand at room temperature for 10 minutes to soften slightly. Line 6 small (about 5-ounce) ramekins or bowls with plastic wrap.
- In a food processor , grind the chocolate wafer cookies. If you don't have a food processor you can place the cookies in a sealable plastic bag and use a rolling pin to crush them as fine as possible. Place the crumbs into a medium bowl and set aside.
- Using a spoon scoop some vanilla ice cream into each plastic-lined ramekin about halfway full.
- Place a cherry on top of the ice cream in the center of each scoop.
- Scoop enough pistachio ice cream over the cherry to fill the rest of the ramekin.
- Sprinkle 1 tablespoon of the cookie crumbs to cover the surface of the pistachio ice cream and pull the edges of the plastic wrap together to close. Freeze for at least 3 hours.
- Meanwhile, make the magic shell by melting the chocolate in a large microwave-safe bowl at increments of 45 seconds, giving a little stir between heatings. When it is almost completely melted take it out of the microwave and stir using the residual heat to melt the rest.
- Add the coconut oil and whisk until completely combined and smooth.
- Take the ramekins out of the freezer and unwrap each tartufo, placing them cookie-crumb-side-down on a wire rack over a parchment-lined rimmed sheet tray.
- Pour the magic shell over each dome of ice cream to completely coat. Tap the sheet tray on the counter lightly to shake off any excess chocolate.
- Carefully lift each tartufo off the wire rack using a small offset spatula and gently place them one at a time in the bowl of cookie crumbs. Roll the tartufo to coat, gently pressing the crumbs into the chocolate, if necessary, to make them stick.
- Place them on a plate and freeze for 1 hour before serving. Or wrap each one individually in plastic wrap and store them in a large air-tight container in the freezer until needed.
Nutrition Facts : Calories 654 kcal, Carbohydrate 73 g, Cholesterol 34 mg, Fiber 5 g, Protein 7 g, SaturatedFat 26 g, Sodium 159 mg, Sugar 56 g, Fat 42 g, ServingSize 8 servings, UnsaturatedFat 0 g
OREO ICE CREAM TARTUFO
Tartufo is an Italian word for truffle and these chocolate balls resemble giant ones! Keep plenty on hand in your freezer for an impressive dessert that's ready in minutes.
Provided by Ashley U
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
- Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
- Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
- Cool.
- Place ice cream balls on wire rack.
- Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
- Freeze at least 1 hour or until firm.
- Spoon raspberry sauce into dessert dishes or onto serving plates.
- Cut each tartufo in half or quarters; arrange on top of sauce.
- Garnish with raspberries.
- Serve immediately.
Nutrition Facts : Calories 513.1, Fat 26.3, SaturatedFat 12.4, Cholesterol 22.4, Sodium 175.5, Carbohydrate 72.5, Fiber 5.8, Sugar 57.5, Protein 5.7
ITALIAN TARTUFO
"Tartufo" is Italian for truffle. The original "truffles" were created just after the French revolution by French chefs and were chocolate confections made to resemble like their prized fungi cousin in the Perigord region of France. These sweet confections were given at Christmas time as gifts. Sometime around the Victorian era is when the frozen truffle came about when the idea of molding ice creams into various shape like flowers, fruit, and other foods became popular. It has been only during recent times that ice cream "truffles" or "tartufos" have made a renaissance, of sorts. Typically, in Italy, a tartufo is a vanilla ice cream ball that has a cherry and some nuts in the center. The ball is then dipped in chocolate and can be covered with nuts or chocolate shavings. (Cook time is Chilling time)
Provided by Ashbabe
Categories Frozen Desserts
Time 5h30m
Yield 10 Tartufo's, 10 serving(s)
Number Of Ingredients 9
Steps:
- Soak cherries in rum.
- Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan.
- Add the water and mix well.
- Bring to a boil and cook until everything is well mixed.
- While syrup is cooking, whip the egg yolks until light and fluffy.
- Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream.
- Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away.
- Chill well. (about an hour).
- Whip the cream with the 2 tablespoons of rum until stiff.
- Fold into the chocolate mixture.
- Fold in the chopped chocolate.
- Arrange foil lined paper cups in a muffin pan.
- Fill each cup 1/3 of the way full.
- Place a cherry in each cup then fill the rest of the way.
- Freeze at least 4 hours (preferably overnight).
- Before serving pipe whipping cream on top if desired.
- It will keep in the freezer for about a month wrapped tightly in aluminum foil.
Nutrition Facts : Calories 259.8, Fat 15.6, SaturatedFat 8.9, Cholesterol 99, Sodium 14.8, Carbohydrate 28.9, Fiber 2.7, Sugar 22, Protein 3.7
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