Tartufi Recipe

Heat dairy

In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream with 3 tablespoons sugar and a pinch of salt. Split a vanilla bean and scrape seeds into the milk (or add 1 tsp vanilla). Warm over medium heat until small bubbles form around the edge and steam rises; do not boil.

Temper eggs

In a bowl whisk 4 egg yolks until smooth. Slowly ladle about 1/3 of the hot milk mixture into the yolks, whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk mixture, stirring constantly.

Cook custard

Cook the custard over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil or scramble the eggs.

Chill

Remove from heat, strain through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod. Cool slightly, then cover and chill thoroughly in the refrigerator (at least 4 hours or overnight) before churning.

Mix cocoa and dairy

In a medium saucepan whisk together 1 cup whole milk, 2 cups heavy cream, 3 tablespoons sugar, 4 tablespoons unsweetened cocoa powder, and a pinch of salt. Warm over medium heat until steaming and cocoa is dissolved.

Melt chocolate and temper eggs

Place 4 ounces finely chopped dark chocolate in a heatproof bowl. When the milk mixture is hot, pour about 1/3 into the chopped chocolate and whisk until smooth. In a separate bowl whisk 4 egg yolks; temper with another ladle of hot milk, then return tempered yolks to the saucepan and cook, stirring, until custard thickens to coat the back of a spoon (170–175°F / 77–80°C).

Finish and chill

Pour the hot custard over the chocolate and whisk until fully melted and homogeneous. Strain into a bowl, cool slightly, then cover and chill thoroughly in the refrigerator (at least 4 hours or overnight) before churning.

Prepare centers

If using maraschino cherries, drain and pat dry. Break the almond paste or marzipan into pieces and knead with 1 teaspoon almond extract and up to 1 tablespoon confectioners' sugar if needed to make pliable dough.

Encase cherries

Flatten 24 portions of the almond paste (about 1/4 oz each) into discs. Place one cherry in the center of each disc and wrap the paste around the cherry, sealing completely to form a smooth ball. Place finished centers on a parchment-lined tray and freeze until firm (at least 1 hour).

Churn ice creams

Churn the chilled vanilla custard in an ice cream machine according to manufacturer instructions until a soft-serve consistency is reached. Transfer to a container and freeze briefly to firm slightly (15–30 minutes). Repeat separately for the chocolate custard.

Create layered log

Line a loaf pan or small rectangular terrine pan with plastic wrap leaving overhang. Spread a 1/2-inch layer of vanilla ice cream in the bottom, partially freeze 10 minutes until slightly set. Place a second thin layer of chocolate ice cream, then add another vanilla layer to create alternating layers. After a few layers (about 3–4 layers total), place the frozen cherry–almond centers evenly spaced on the topmost layer (centers should be frozen). Continue layering to completely encase the centers — finishing with a final thin layer of the opposite flavor so the whole block is covered. Smooth the top, cover with plastic wrap, and freeze until fully firm (4 hours or overnight).

Temper or melt chocolate

Melt 12 ounces finely chopped dark chocolate gently using a double boiler or in short bursts in the microwave (20–30 seconds, stir, repeat) until smooth and 90–92°F for dipping. If desired, stir in 1 teaspoon coconut oil to thin and add shine. Avoid overheating; keep chocolate warm but not hot.

Portion truffles

Remove the frozen ice cream block from the pan using the plastic wrap overhang. Using a warmed spoon or small melon baller, scoop or cut out individual tartufi (roughly 1.5–2 inch rounds). Work quickly to keep ice cream frozen. Return any formed tartufi to the freezer on a parchment-lined tray until firm (30–60 minutes).

Dip in chocolate

One at a time, remove a frozen tartufo and quickly dip into the melted chocolate using two forks or dipping tools to fully coat. Allow excess chocolate to drip off then place back on parchment. The cold ice cream will set the chocolate shell immediately. If chocolate thickens, warm gently and stir before continuing.

Finish and garnish

Optional: while the shell is still slightly wet, sprinkle chopped toasted almonds on top or dust with cocoa powder. Return the finished tartufi to the freezer to harden (at least 30 minutes) before serving.