Tartufo Recipe
chocolate shell, vanilla & chocolate ice cream, maraschino cherry, almonds
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Ingredients
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Chocolate Shell
Ice Cream Filling
Topping
Method
Chocolate Shell Preparation
- 1
Melt the Chocolate
In a microwave-safe bowl, combine dark chocolate and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- 2
Coat the Molds
Using a spoon or pastry brush, coat the inside of a silicone muffin mold with the melted chocolate mixture, ensuring an even layer. Place in the freezer for 10 minutes to harden.
- 3
Add a Second Layer
Once the first layer is hardened, apply a second coat of the melted chocolate to the inside of the molds. Return to the freezer for another 10 minutes.
Ice Cream Filling
- 4
Prepare the Ice Cream
Remove the chocolate-coated molds from the freezer. Using a spoon, fill each mold halfway with vanilla ice cream, smoothing the top. Add a layer of chocolate ice cream on top of the vanilla, filling nearly to the top.
- 5
Insert the Cherry
Press a maraschino cherry into the center of each filled mold, ensuring it is fully submerged.
- 6
Seal and Freeze
Cover the molds with any remaining melted chocolate to seal the ice cream inside. Place back in the freezer for at least 2 hours or until completely frozen.
Serving
- 7
Remove from Molds
Once the tartufos are completely frozen, gently pull them from the molds. If needed, run warm water over the outside of the molds to help release the shells.
- 8
Garnish
Sprinkle sliced almonds over the top of each tartufo for added crunch and garnish with an additional maraschino cherry if desired.
- 9
Serve
Serve immediately or keep in the freezer until ready to enjoy. Enjoy your homemade tartufo!
