Tartufo Recipe (Sweet Origins of Italian Ice Cream Truffle)

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.

Typical ingredients for Tartufo

Gelato Base
Chocolate gelato or ice cream
Vanilla or hazelnut gelato/ice cream
Sugar

Filling
Dark chocolate
Heavy cream
Nut paste (hazelnut or almond, (optional)
Liqueur (cherry, rum, or brandy optional)
Fruit puree ( cherry or raspberry, optional)
Maraschino cherries (optional)

Coating / Topping
Chopped nuts (hazelnuts, almonds, pistachios)
Cocoa powder or chocolate shavings
Powdered sugar (optional)
Coconut oil (optional)
crushed cookies or chocolate sprinkles for rolling (optional)

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

Coating	Texture	Recommended Pairings
Dark Chocolate Shell	Crisp	Works with all gelato flavors
White Chocolate Shell	Sweet & smooth	Great with berries, lemon, or pistachio
Cocoa Powder	Velvety & bitter	Traditional & best with sweeter fillings
Crushed Hazelnuts or Pistachios	Crunchy	Use as outer coating for texture
Chocolate Sprinkles or Crushed Cookies	Fun & festive	Perfect for kids or casual events
Desiccated Coconut	Light & chewy	Try with tropical or fruity gelato
Gold leaf or edible glitter	Glamorous	For special occasions or plated desserts

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 40

Freeze Time 8

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

Gelato Layers:

2 cups (480 ml) chocolate gelato or ice cream
2 cups (480 ml) hazelnut or vanilla gelato/ice cream

Filling:

4 oz (115 g) dark chocolate, chopped
1/4 cup (60 ml) heavy cream
2 tbsp hazelnut or almond paste (optional)
1 tbsp cherry liqueur (for flavor) (optional)
8 maraschino cherries (optional)

Coating / Garnish:

1/2 cup (50 g) chopped hazelnuts or pistachios
2 tbsp coconut oil (for smooth coating optional)
Powdered sugar for dusting (optional)
Cocoa powder, chopped hazelnuts (optional)
crushed cookies or chocolate sprinkles for rolling (optional)

Equipment

Double boiler or microwave-safe bowl (for melting chocolate)
Hand whisk or electric mixer
Muffin tin or silicone molds (8 cavities)

Instructions

Soften the Gelato
Let both gelato flavors sit at room temperature for 5–10 minutes until scoopable but not melted.
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).
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.
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.
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).
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.
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.

Nutrition Estimated Facts —Tartufo (Italian ice cream)

Serving size: 1 tartufo (~120 g)

Nutrition Facts (Estimated)

Serving Size: 1 tartufo (~120g)

Nutrient	Amount	%DV
Calories	360
Total Fat	20g	26%
Saturated Fat	11g	55%
Cholesterol	65mg	22%
Sodium	55mg	2%
Total Carbohydrate	38g	14%
Dietary Fiber	3g	12%
Total Sugars	28g
Added Sugars	20g	40%
Protein	6g	12%
Vitamin D	0.5mcg	2%
Calcium	110mg	8%
Iron	2mg	10%
Potassium	200mg	4%

*Percent Daily Values (DV) are based on a 2,000-calorie diet.

The gelato/ice cream and chocolate ganache are the largest contributors to calories and fat, with additional fat from nuts in the coating. Added sugars in gelato and chocolate also add to the total carbohydrate content.

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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:

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

Step 2:

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

Step 3:

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.
Freeze for at least 2–3 hours, or until completely firm.

Step 4:

Unmold and Coat in Chocolate
Carefully unmold each frozen tartufo by gently pressing from the base.
Melt the dark chocolate and oil in a microwave-safe bowl or double boiler. Let cool slightly (it should be pourable, not hot).
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.
Optional: Roll or sprinkle with cocoa powder, crushed nuts, or cookie crumbs before the coating hardens.

Step 5:

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.

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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.

Tartufo Recipe (Italian ice cream)