📝 About This Recipe
Hailing from the sun-drenched coast of Calabria, the Tartufo is a masterpiece of Italian gelateria craftsmanship. This decadent frozen treat features a heart of molten dark chocolate ganache encased in rich chocolate and hazelnut gelato, all dusted in a signature 'truffle' coating of cocoa powder. It offers a sophisticated play on textures—from the velvety frozen exterior to the surprising, silky liquid center.
🥗 Ingredients
The Gelato Base
- 1 pint Chocolate Gelato (high-quality, slightly softened)
- 1 pint Hazelnut (Nocciola) Gelato (high-quality, slightly softened)
The Molten Center
- 4 ounces Dark Chocolate (70% cocoa, finely chopped)
- 1/4 cup Heavy Cream
- 1 pinch Sea Salt
The Signature Coating
- 1/2 cup Unsweetened Cocoa Powder (Dutch-processed for a darker color)
- 1/4 cup Roasted Hazelnuts (very finely crushed)
- 1 tablespoon Granulated Sugar (optional, for a touch of crunch)
For Serving
- 1 handful Fresh Raspberries (for garnish)
- 1/2 cup Whipped Cream (lightly sweetened)
👨🍳 Instructions
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1
Prepare the molten center: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate and salt in a heat-proof bowl. Let sit for 2 minutes, then whisk until glossy and smooth. Place in the refrigerator for 20 minutes until it reaches a thick, fudge-like consistency.
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2
Line a small tray or plate with parchment paper and place it in the freezer to chill.
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3
Scoop out 6 small spheres of the thickened chocolate ganache (about 1 tablespoon each). Place them on the chilled tray and freeze for at least 15 minutes until firm.
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4
Prepare your workstation: Lay out six 10x10 inch squares of plastic wrap on your counter. This will be the tool you use to mold the spheres.
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5
Start with the chocolate gelato. Place a generous scoop (about 1/4 cup) onto the center of each plastic wrap square. Use the back of a spoon to flatten it into a 3-inch disk.
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6
Place a scoop of hazelnut gelato (about 1/4 cup) directly on top of the chocolate gelato disk.
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7
Using your thumb, create a deep indentation in the center of the hazelnut gelato. Take one of the frozen ganache spheres and press it into this hole.
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8
Gather the edges of the plastic wrap, pulling them upward to force the gelato layers to wrap around the ganache center. Twist the top of the plastic wrap tightly to form a perfect, compact sphere.
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9
Repeat for all 6 portions and place the wrapped balls in the freezer for at least 4 hours, or ideally overnight, until rock hard.
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10
In a shallow bowl, whisk together the cocoa powder, crushed hazelnuts, and sugar (if using) until well combined.
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11
Working quickly one at a time, remove a sphere from the freezer, unwrap it, and roll it in the cocoa mixture until completely and evenly coated. Use your hands to gently press the coating into the surface.
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12
Place the coated tartufo back in the freezer for 15 minutes to set before serving, or wrap individually in foil for longer storage.
💡 Chef's Tips
Work in a cool kitchen and keep your hands cold by rinsing them in ice water occasionally to prevent the gelato from melting. If the gelato becomes too soft to handle, return it to the freezer for 10 minutes before continuing. For the most authentic flavor, use high-quality Italian gelato rather than standard American ice cream, as gelato has less air and a denser texture. Ensure the ganache is fully frozen before assembly to prevent it from bleeding into the gelato layers. To get a perfectly round shape, place the plastic-wrapped spheres into a muffin tin or egg carton while they freeze.
🍽️ Serving Suggestions
Serve on a chilled white plate to contrast the dark cocoa coating. Accompanied by a shot of hot espresso (affogato style) poured over the top just before eating. Pair with a glass of sweet Vin Santo or a chilled Frangelico liqueur. Garnish with a dollop of fresh whipped cream and a mint leaf for a pop of color. Let the Tartufo sit at room temperature for 5 minutes before serving so the center softens into a molten liquid.