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
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
TARTUFFO
Steps:
- With a small ice cream scoop, make walnut-sized balls of the chocolate ice cream. Shove a hazelnut into the center of each ball. Freeze. With a larger ice cream scoop, dig out flat globs of vanilla ice cream and pack it around the chocolate ice cream ball, covering completely. Freeze for 30 minutes. Roll in chocolate shavings and keep frozen.
TARTUFO
Steps:
- Caramel sauce:
- In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
- Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
- Tartufo:
- Combine the cookie crumbs and chocolate chunks in a large resealable bag.
- Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
- Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.
MOCHA TARTUFO
Coated with crunchy wafers, our mocha tartufo (Italian for truffle) ice cream balls have chocolate-covered espresso beans buried inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h40m
Number Of Ingredients 3
Steps:
- Line a rimmed baking sheet with plastic wrap; place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal; transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2 to 3 hours.
- Remove ice cream balls from freezer and allow to soften at room temperature for 3 to 5 minutes. (This will help the crushed wafers adhere in next step).
- Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.
EASY TARTUFO
Chocolate ice cream studded with chopped cherries and coated with cookie crumbs, then enrobed in thick chocolate and frozen in this make-ahead recipe. It's just spectacular, and so easy to make! Tartufo is an Italian ice cream dessert that usually is made of gelato. the ice cream is scooped into balls and covered with chocolate.
Provided by Witch Doctor
Categories Frozen Desserts
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about two hours.
- In a small saucepan, melt chocolate chips with oil, stirring until smooth. Cool.
- Place coated ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving.
CHOCOLATE-PISTACHIO TARTUFO
Is there anything sweeter than a Valentine's Day treat designed for sharing? This elegant, easier-than-it-looks take on tartufo, the Italian frozen dessert, is made by packing two types of ice cream into a bowl, topping them with a cookie-crumb mixture, then turning the whole thing out and coating it with a chocolate shell. It usually has a maraschino cherry hidden inside -- but ours, of course, has two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h15m
Number Of Ingredients 6
Steps:
- Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.
- In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.
- Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.
- Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.
- Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry).
CHOCOLATE HAZELNUT TARTUFO
My variation on a delicious dessert we experienced in Rome this spring. Called tartufo because it resembles a truffle.
Provided by Katie Poppy
Categories World Cuisine Recipes European Italian
Time P1DT4h40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
- Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
- Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
- To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.4 g, Cholesterol 149.7 mg, Fat 24.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 56.7 mg, Sugar 33.8 g
CHOCOLATE-CHERRY ICE CREAM TARTUFO
Categories Chocolate Dessert Freeze/Chill Frozen Dessert Cherry Almond Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan. Freeze until firm, about 30 minutes. Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan. Spread softened chocolate-chocolate chip ice cream over, filling pan completely. Freeze until ice cream is firm, about 1 hour.
- Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan. Remove from heat. Add both chocolates and whisk until smooth. Whisk in both extracts. Cool ganache to room temperature, whisking occasionally, about 45 minutes.
- Spread 2/3 cup chocolate ganache over top of ice cream. Freeze until chocolate is very firm, about 2 hours.
- Rewarm chocolate ganache over low heat just until fluid if necessary. Cool to room temperature (mixture will thicken slightly). Line baking sheet with waxed paper. Run small knife around sides of loaf pan to loosen ice cream loaf. Invert loaf onto prepared sheet; peel off plastic wrap. Working quickly and using small flexible spatula, spread 1 cup chocolate ganache over top and sides of ice cream loaf, covering ice cream completely and forming 1/4-inch-thick coating (reserve remaining ganache). Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf. Freeze until chocolate is firm, about 1 hour. (Can be made 1 week ahead. Cover tartufo with plastic wrap and keep frozen. Refrigerate remaining ganache.)
- Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce. Cut tartufo into 1/2-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place 2 triangles on each plate. Drizzle with warm ganache
TARTUFI
Tartufo means "truffle" in Italian and refers to how these ice cream mounds look when dipped in pure chocolate, which forms a neat, crispy coating for a favorite ice cream. You can make them any size you wish, but I usually make mine about golf ball size (about 2 ounces, 60 g, each) and serve two per person. The trick to making Tartufi is to work rather quickly and neatly. Keep the ice cream mounds in the freezer until the absolute last moment prior to dipping.
Yield makes 8 tartufi
Number Of Ingredients 4
Steps:
- Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer. Once the plates are chilled, use an ice cream scoop to make balls of your favorite ice cream, setting them on one of the plates. Take care that the scoops are solid and well formed, with no dangling bits of ice cream; use your hands if necessary. Freeze the ice cream scoops thoroughly.
- To dip the Tartufi, melt the chocolate, butter, and corn syrup in a medium bowl set over a pan of simmering water. Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler. Remove the ice cream balls from the freezer, and the second plate as well.
- Here the trick is to going to be to try to get as thin a shell as possible around the ice cream. Using two soup spoons, drop a frozen scoop of ice cream into the melted chocolate mixture and toss it quickly until it's coated. Transfer it onto the unused dinner plate. Repeat with the remaining scoops of ice cream, then return the scoops to the freezer until ready to serve.
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