Your place for traditional Italian recipes
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 the prized fungi of France.
These sweet confections were given at Christmas time as gifts.  It has been only during recent
times that ice cream truffles, or tartufos, have made a comeback. 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.  A trigger ice cream scoop works
best in releasing the filled ice cream balls.
Easy Tartufo
(Makes 8 servings)


1 pint vanilla ice cream, softened
1 pint chocolate ice cream, softened
8 maraschino cherries, stems removed
1/2 cup chocolate wafer cookies, coarsely chopped
1/2 cup pistachios, coarsely chopped
1/2 cup bittersweet chocolate chips
1 teaspoon vegetable oil


Line a baking sheet with waxed paper.

Using a 1/3-cup ice cream scoop, scoop out one serving of vanilla ice cream.
Using the handle of a wooden spoon, make an indentation in the center.
Fill with a cherry and a pinch of the chocolate cookie crumbs.
Add a tablespoon of vanilla ice cream to cover.  Smooth over with a spoon.
Invert onto prepared baking sheet.

Work quickly to prevent the ice cream from melting.
If scoops begin to melt, simply place the baking sheet in the freezer as you continue. Repeat to make 3 more vanilla scoops.

Make 4 scoops using the chocolate ice cream.
Fill each with a cherry and a pinch of the chopped pistachios.
Freeze all until firm, about 2 hours.

Place cookie crumbs and pistachios in separate bowls.
Remove the ice cream scoops from the freezer.
Gently roll the vanilla scoops in the pistachios and place back on the baking pan.
Gently roll the chocolate scoops in the cookie crumbs and place back on the baking pan. Freeze several hours or overnight.

To serve:
Melt the bittersweet chocolate chips with the oil in a microwave, 30-60 seconds.
Stir until smooth. Drizzle some of the chocolate syrup onto individual dessert plates. Cut tartufo in half and place on plates. Serve immediately.
Alternate Tarfufo Recipe:


1 pint vanilla ice cream, softened
1 pint chocolate ice cream, softened
8 maraschino cherries, stems removed
2 tablespoons pistachios, coarsely chopped
12 ounces bittersweet chocolate, coarsely chopped
1 tablespoon vegetable oil
1-1/2 cups coconut, toasted
1-1/2 cups sliced almonds, toasted and coarsely chopped


Make the ice cream scoops as in the above recipe.
You will be filling both the chocolate and vanilla with a cherry and a pinch of chopped pistachios. Freeze scoops for at least 4 hours or overnight.

Melt the bittersweet chocolate and oil in a microwave bowl, about 1 minute.
Stir until smooth. Cool until lukewarm.

Place coconut and almonds in separate bowls. Working quickly, drop one ice cream scoop in the melted chocolate. Use a fork to turn and lift out the chocolate-covered ball. Drop into the bowl of either coconut or almonds.
Turn ball to coat. Place on a waxed paper lined baking sheet.
Repeat with remaining ice cream scoops. Freeze until firm, about 2 hours.

To serve:
Cut tartufo in half and place on plates. Serve immediately.
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