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Silicone Molds
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.