Tartufo Recipe (Italian ice cream)

The Sweet Origins of Tartufo

Tartufo, the decadent Italian ice cream truffle, has its roots in the picturesque seaside town of Pizzo, nestled in the heart of Calabria, Southern Italy. Its origin story isn’t just about a dessert, it’s a tale of creativity, spontaneity, and a touch of culinary magic.

The story begins in the 1950s, during a wedding celebration in Pizzo. Local pastry chef Giuseppe De Maria, affectionately known as Don Pippo, found himself in a pinch. He had run out of the usual molds used to prepare individual gelato servings. Rather than panic, Don Pippo trusted his instincts and began shaping scoops of gelato by hand. He carefully hid a cherry and a drizzle of melted chocolate in the center of each ball, then rolled them in cocoa powder or crushed hazelnuts, creating a dessert that looked remarkably like a truffle mushroom or, in Italian, tartufo.

The result? A delightful blend of cold, creamy gelato with a surprise molten center, soft, rich, and full of contrast in texture and flavor. Guests were amazed, and word of the innovative creation spread quickly. Soon, the “Tartufo di Pizzo” became more than just a wedding improvisation. It became a culinary icon.

To this day, Tartufo is still made by hand in Pizzo, often following the original method, and is protected by tradition with many gelaterias in Pizzo serving their own unique variations some with pistachio, others with coffee, liqueur, or even white chocolate.

What makes Tartufo truly timeless isn’t just its delicious taste, but the story it tells of Italian ingenuity, celebration, and the joy of sharing something special with others. Whether enjoyed on a sun-drenched Calabrian piazza or in a dessert bowl thousands of miles away, Tartufo carries with it the flavor of tradition, family, and a little bit of sweet serendipity.

Tartufo Recipe Variations

Tartufo is a versatile dessert with endless flavor possibilities beyond the traditional chocolate and hazelnut. Here are some delicious variations to try:

Classic Tartufo di Pizzo
Chocolate + Hazelnut gelato
Cherry + chocolate ganache cente
Cocoa powder or dark chocolate shell

Pistachio Raspberry
Pistachio + Vanilla gelato
Raspberry coulis center
White chocolate shell, crushed pistachios on top

Tiramisu Tartufo
Coffee + Mascarpone gelato
Espresso-soaked ladyfinger + Nutella center
Dust with cocoa powder or dip in dark chocolate

Choco-Orange Delight
Chocolate + Orange gelato
Grand Marnier ganache center
Dark chocolate shell, candied orange peel on top

Strawberries & Cream
Strawberry + Vanilla gelato
Strawberry compote + white chocolate center
White chocolate shell, freeze-dried strawberries sprinkled

Creative Coatings

Bring a Taste of Italy Home: Recipe of Classic Tartufo

There’s something undeniably enchanting about Italian desserts and few are as beloved, dramatic, and steeped in tradition as Tartufo, the iconic ice cream truffle born in the coastal town of Pizzo, Calabria. This recipe features layers of creamy gelato (traditionally chocolate and hazelnut, though variations abound), a surprise center of cherry and rich chocolate ganache, and a crackling chocolate shell that gives way to smooth, melt-in-your-mouth texture.

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Prep Time 45 minutes mins

Freeze Time 8 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

Gelato Layers:

• 1 liter (4 cups) chocolate gelato or ice cream
• 1 liter (4 cups) hazelnut or vanilla gelato/ice cream

Filling:

• 8 maraschino cherries (or Amarena cherries)
• 100g (3.5 oz) dark chocolate, chopped
• 2 tbsp heavy cream

Coating:

• 300 g (10 oz) dark chocolate (70%), chopped
• 2 tbsp coconut oil or neutral oil (for smooth coating)

Garnish: (Optional)

• Cocoa powder, chopped hazelnuts
• crushed cookies or chocolate sprinkles for rolling

Equipment

• Double boiler or microwave-safe bowl (for melting chocolate)
• Muffin tin or silicone molds (8 cavities)

Instructions

 

1. Soften the Gelato

   Let both gelato flavors sit at room temperature for 5–10 minutes until scoopable but not melted.
2. Prepare the Cherry-Chocolate Center

   In a small saucepan, heat 100g chocolate with 2 tbsp heavy cream over low heat until smooth. Let cool slightly, then spoon into 8 small mounds on parchment paper. Press a cherry into the center of each and freeze until solid (about 30–45 minutes).
3. Assemble the Gelato Balls

   Line a muffin tin or silicone mold with plastic wrap or parchment for easy removal.

   Scoop a small amount of chocolate gelato into each mold cavity — just enough to cover the bottom.

   Place a frozen cherry-chocolate center on top.

   Cover with hazelnut (or vanilla) gelato until the mold is full, gently shaping into a dome.

   Smooth tops and freeze for at least 2 hours, until firm.
4. Shape and Freeze

   Once firm, unmold each tartufo and use your hands (wear gloves if needed) to shape them into smooth balls. Place on a parchment-lined tray and freeze again for 2–3 hours, until solid.
5. Make the Chocolate Coating

   In a double boiler or microwave, melt 300g dark chocolate with 2 tbsp oil, stirring until silky smooth. Let cool slightly (it should be warm, not hot).
6. Coat the Tartufo

   Working quickly, dip each frozen ball into the melted chocolate, using a spoon to fully coat. You can also roll them in cocoa powder, crushed nuts, or sprinkles for a traditional finish.

   Freeze the coated tartufos immediately after dipping so the shell sets fast.
7. Final Freeze

   Place the finished tartufos on a lined tray and freeze for 2 more hours, or until ready to serve. For best texture, let them sit at room temperature for 5–10 minutes before serving.

Notes

Soften gelato slightly before assembling – Let the gelato sit at room temperature for about 5–10 minutes so it’s easier to shape or spread into molds.

Work quickly: Ice cream melts fast! Assemble one or two Tartufo at a time and return them to the freezer while working on the rest.

Use gloves or plastic wrap when shaping by hand – This prevents melting from your body heat and helps form smooth balls.

Freeze between layers: For best structure, freeze the first gelato layer before adding the filling and top layer, especially when not using molds.

Don’t skip the oil in the chocolate coating – Adding a little oil helps create a smooth, shiny shell that cracks beautifully when bitten into.

Use quality chocolate for coating: Choose a good-quality dark chocolate (60–70%) to match the richness of the gelato.

Chill all tools and trays: A chilled spoon, tray, or mold helps slow melting during assembly.

 

 

Classic Tartufo Using Silicone Molds

This Classic Tartufo recipe uses silicone hemisphere molds to create perfectly shaped, individually portioned Italian ice cream truffles. With layers of rich chocolate and hazelnut gelato, a hidden cherry center, and a smooth dark chocolate shell, this method delivers a beautiful, professional finish while staying true to the traditional Tartufo di Pizzo. Ideal for dinner parties or make-ahead desserts, this molded version is both easy to assemble and impressive to serve—bringing a touch of Southern Italy right to your freezer.

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Servings: 8 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

This recipe uses silicone molds for shaping, while keeping the same classic ingredients found in a traditional Tartufo

Equipment

• Silicone hemisphere molds

Instructions

 

Silicone Molds

Step 1:

1. Prepare the Silicone Molds

   Line a baking tray with parchment paper. Place the silicone mold tray on top for stability.
2. Using a small spoon or piping bag, fill each mold cavity about halfway with chocolate gelato.
3. Use the back of the spoon to press the gelato up the sides, creating a hollow center.

Step 2:

1. Add the Center

   Place one cherry (and a small spoonful of chopped chocolate, if using) into the center of each cavity.

Step 3:

1. Add the Top Layer

   Fill the rest of the mold cavity with hazelnut or vanilla gelato, smoothing the top with a spatula or the flat edge of a knife.
2. Freeze for at least 2–3 hours, or until completely firm.

Step 4:

1. Unmold and Coat in Chocolate

   Carefully unmold each frozen tartufo by gently pressing from the base.
2. Melt the dark chocolate and oil in a microwave-safe bowl or double boiler. Let cool slightly (it should be pourable, not hot).
3. Place each tartufo on a wire rack or over a parchment-lined tray. Use a spoon or pour directly to coat each ball completely in chocolate.
4. Optional: Roll or sprinkle with cocoa powder, crushed nuts, or cookie crumbs before the coating hardens.

Step 5:

1. Final Freeze

   Return coated tartufo to the freezer for at least 30 minutes before serving.

Notes

The full process takes approximately 4–6 hours, including time to freeze.

Tartufo is a dessert that rewards a little planning ahead. Since it requires several freezing stages between assembling the gelato layers and adding the chocolate coating, it’s not something you whip up last minute. But that’s exactly what makes it such a great make-ahead dessert perfect for dinner parties, holidays, or any occasion where you want to impress without the stress. Prepare them the day before, store them in the freezer, and you’ll have a stunning Italian treat ready to serve with zero last-minute effort.

Serving Classic Tartufo

Tartufo is best served slightly softened to enhance its creamy texture and rich flavor. Remove the frozen truffles from the freezer about 5–10 minutes before serving to allow the gelato to soften just enough for easy slicing or spooning. For presentation, place each Tartufo on a small dessert plate and garnish with a dusting of cocoa powder, shaved chocolate, chopped hazelnuts, or a drizzle of chocolate sauce. You can also serve it alongside fresh berries, a shot of espresso, or a glass of dessert wine like Vin Santo or Amaretto for an elegant Italian finish.

This classic Italian dessert makes an impressive finale for dinner parties, holiday meals, or romantic date nights. Each Tartufo is portioned for individual serving, so no slicing is required, just serve and enjoy.

Storage

To keep your classic Tartufo fresh and delicious, store the finished truffles in an airtight, freezer-safe container. Separate layers with parchment paper to prevent sticking. Properly stored, Tartufo can last in the freezer for up to 1 week without losing flavor or texture.

For best results, avoid frequent thawing and refreezing, which can cause the chocolate coating to crack or the gelato to become icy. When you’re ready to serve, remove from the freezer and let sit at room temperature for 5–10 minutes to slightly soften before enjoying.

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