Chocolate Tartufo With Cherries Italian Ice Cream Dessert

Getty Images / Tatiana-Frank 

Prep: 25 mins
Cook: 2 mins
Total: 27 mins
Servings: 8 to 12 servings
Nutrition Facts (per serving)
501 Calories
27g Fat
66g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 501
% Daily Value*
Total Fat 27g 34%
Saturated Fat 11g 57%
Cholesterol 14mg 5%
Sodium 219mg 10%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 12%
Total Sugars 43g
Protein 6g
Vitamin C 3mg 13%
Calcium 70mg 5%
Iron 4mg 23%
Potassium 373mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 3 1/2 cups chocolate ice cream

  • 1 1/2 cups cherries, frozen, pitted, thawed, and chopped

  • 1 cup milk chocolate, chopped, divided

  • 20 chocolate sandwich cookies, finely crushed

  • 1 1/2 cups semisweet chocolate chips

  • 2 teaspoons vegetable oil

Steps to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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 for up to 2 weeks. Remove the Tartufo from the freezer 10 minutes before serving.

  5. Then, in a microwave-safe glass measuring cup, combine the semisweet chocolate chips with the oil. Melt this mixture on 50 percent 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.