Italian Tartufo Recipes

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TARTUFO

Provided by Brian Boitano

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 10



Tartufo image

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.

1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup crushed chocolate cookies
1/2 cup chopped bittersweet chocolate
1 pint vanilla ice cream
4 brandied or maraschino cherries
4 sprigs mint

TARTUFFO

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 4



Tartuffo image

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.

1 cup chocolate ice cream
8 hazelnuts
2 cups vanilla ice cream
1 1/2 cups chocolate shavings

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



Chocolate-Pistachio Tartufo image

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).

1/2 cup chocolate ice cream
1/2 cup pistachio ice cream
2 maraschino cherries, preferably Tillen Farms
5 chocolate wafer cookies, finely pulsed in a food processor
2 1/2 teaspoons coconut oil, melted
2 ounces semisweet chocolate (61 percent cacao), chopped

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



Chocolate Hazelnut Tartufo image

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

2 cups whole milk
1 cup heavy cream
⅓ cup white sugar
4 egg yolks
⅓ cup white sugar
½ cup chocolate-hazelnut spread (such as Nutella®)
2 tablespoons instant espresso powder
½ teaspoon vanilla extract
3 ounces fine quality bittersweet chocolate, finely chopped
8 maraschino cherries
½ cup frozen whipped topping, thawed

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



Italian Tartufo image

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

1 cup sugar
2/3 cup cocoa
2 teaspoons instant espresso or 2 teaspoons coffee
1/3 cup water
4 egg yolks
10 maraschino cherries
1 cup heavy cream
2 tablespoons rum
2/3 cup chocolate, coarse chop

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



Easy Tartufo image

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.

3 cups chocolate ice cream
1 cup pitted frozen cherries, thawed and chopped
15 chocolate sandwich style cookies, crushed
1 1/2 cups semi-sweet chocolate chips
1/2 cup milk chocolate chips
4 teaspoons vegetable oil

OREO ICE CREAM TARTUFO

Tartufo is an Italian word for truffle and these chocolate balls resemble giant ones! Keep plenty on hand in your freezer for an impressive dessert that's ready in minutes.

Provided by Ashley U

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Oreo Ice Cream Tartufo image

Steps:

  • Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
  • Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
  • Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
  • Cool.
  • Place ice cream balls on wire rack.
  • Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
  • Freeze at least 1 hour or until firm.
  • Spoon raspberry sauce into dessert dishes or onto serving plates.
  • Cut each tartufo in half or quarters; arrange on top of sauce.
  • Garnish with raspberries.
  • Serve immediately.

Nutrition Facts : Calories 513.1, Fat 26.3, SaturatedFat 12.4, Cholesterol 22.4, Sodium 175.5, Carbohydrate 72.5, Fiber 5.8, Sugar 57.5, Protein 5.7

1 1/2 pints chocolate ice cream
15 Oreo cookies, finely chopped
1 1/3 cups semi-sweet chocolate chips
4 teaspoons vegetable oil
1 (10 ounce) package frozen raspberries in light syrup, thawed, pureed and strained
fresh raspberry (for garnish)

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