Go Back
Classic Tartufo (Italian Ice Cream Truffle)
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.
Print Recipe Pin Recipe
Prep Time 45 minutes
Freeze Time 8 hours
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.