Tartufo recipe (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.

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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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