Tartufo is an Italian ice cream dessert that usually is made of gelato. The ice cream is scooped into little balls and covered with rich melted chocolate. This classic Italian dessert is easy to make and a really impressive dish to serve to company
You can make this from all kinds of different flavors of ice cream and fruit. Try pecan praline ice cream with peaches, or fudge ripple ice cream with dried blueberries. Or coffee ice cream with chocolate covered coffee beans, or vanilla ice cream with crushed chocolate chip cookies and dried cranberries. The possibilities are endless! You can also sprinkle the chocolate covered little balls with colored sprinkles.
Enjoy this dessert with some coffee after an Italian dinner and savor every bite.
- Let the ice cream stand at room temperature for 10 minutes to soften slightly before you start to work on the recipe. Stir the ice cream until it's fairly easy to work with, but don't let it melt completely, or the texture will be ruined.
- Mix the chopped cherries and 1 cup of the chopped milk chocolate into the ice cream. Scoop the ice cream mixture into eight, ten, or twelve balls using an ice cream scoop, depending on the size you want them to be.
- Roll the ice cream balls in the crushed cookies to coat well. Place the coated ice cream balls on a wax paper-lined cookie sheet and freeze until very firm, about 3 hours.
- Then, in a microwave-safe glass measuring cup, combine the semisweet chocolate chips with the oil. Melt this mixture on 50% power for 2 to 4 minutes, stirring after every minute, until the chocolate is melted and smooth. Remove the chocolate mixture from the microwave and stir in 1/2 cup chopped milk chocolate, stirring constantly until mixture is smooth again. Cool this mixture to lukewarm so the ice cream doesn't melt when it's dipped.
- Place the frozen ice cream balls on a wire rack. Spoon the melted chocolate over each ball, coating the top and sides completely. Gently place the balls on a waxed paper-covered cookie sheet and freeze again until firm, at least 2 hours. After 2 hours, place each Tartufo in a paper muffin cup and cover tightly with plastic wrap. They can be kept in the freezer up to 2 weeks. Remove the Tartufo from the freezer 10 minutes before serving.