Tartufo Recipe

Soften and flavor

Scoop softened vanilla gelato / ice cream into a bowl so it is pliable but still cold. If using coffee flavor, fold in the cooled espresso or strong coffee and the chopped chocolate or mini chocolate chips. Mix gently until evenly combined, keeping the mixture cold.

Shape rounds

Using a small ice cream scoop or tablespoon, portion the filling into 12 equal scoops (about 1 1/2 to 2 tablespoons each). Place scoops on a parchment-lined baking sheet, leaving space between them. Freeze until very firm, at least 1 hour (preferably 2 hours).

Heat cream

Chop the bittersweet chocolate finely and place it in a heatproof bowl. In a small saucepan, bring the heavy cream to a gentle simmer over medium heat—watch carefully and remove from heat just as small bubbles appear at the edge.

Combine cream and chocolate

Pour the hot cream over the chopped chocolate. Let sit for 1 minute to soften the chocolate, then gently whisk from the center outward until glossy and smooth. Add the unsalted butter, light corn or glucose syrup, and a pinch of kosher salt; whisk until incorporated. Allow the ganache to cool until it thickens slightly but is still pourable — about 15–20 minutes at room temperature (or quicker in the refrigerator, stirring every 5 minutes). The ideal dipping temperature is about 86–95°F (30–35°C) so it will coat the frozen centers without cracking instantly.

Dip frozen centers

Remove the frozen gelato spheres from the freezer. Working quickly, hold one frozen sphere with a fork or dipping tool and dip it into the ganache so it becomes fully coated. Lift and allow excess chocolate to drip back into the bowl. Place coated tartufo on the parchment-lined sheet. If any cracks appear, pipe or spoon a small amount of extra melted chocolate over the crack to seal.

Optional double shell

If you prefer a thicker shell, let the first coating set in the freezer for 5 minutes, then dip again in the ganache for a second coat. Return to the baking sheet.

Chill to set

Once coated, chill the tartufi in the freezer for 20–30 minutes until the shell is fully set and the center is firm again.

Dust and present

Before serving, remove tartufi from the freezer. Lightly sift unsweetened cocoa powder over each tartufo; for a lighter appearance, dust a small amount of powdered sugar as well. Let sit at room temperature for 3–5 minutes to soften slightly for easier biting. Serve immediately on chilled plates.