Italian Tartufo (Tartufo al Cioccolato)
Serves: 4–6
Prep time: 25 minutes
Freeze time: 4–6 hours
Ingredients
Ice Cream Layers
1½ cups chocolate ice cream, slightly softened
1½ cups vanilla or hazelnut ice cream, slightly softened
Filling
6–8 maraschino cherries (or amarena cherries), chopped
or
2 tablespoons chocolate hazelnut spread (traditional option)
Coating
½ cup unsweetened cocoa powder
or
½ cup finely grated dark chocolate
Optional Add-ins
2 tablespoons crushed cookies or toasted hazelnuts
A pinch of espresso powder (optional, enhances chocolate flavor)
Instructions
Prepare molds:
Line small bowls or muffin cups with plastic wrap, leaving extra over the edges.
First layer (chocolate):
Spoon softened chocolate ice cream into the molds, pressing it up the sides to create a shell.
Add filling:
Place chopped cherries or a small spoon of hazelnut spread in the center.
Second layer:
Fill the center with vanilla or hazelnut ice cream, smoothing the top.
Freeze:
Cover and freeze for 4–6 hours, or until completely firm.
Shape:
Remove from molds using the plastic wrap and shape into smooth balls if needed.
Coat:
Roll each tartufo in cocoa powder or grated chocolate until fully coated.
Serve:
Let sit at room temperature 5 minutes before serving.
Tips & Variations
For extra indulgence, drizzle with warm chocolate sauce
Add a liquid chocolate center by freezing Nutella first in small dots
Roll in cocoa + powdered sugar for a lighter finish
