Tartufo is an Italian ice cream dessert that usually is made of gelato. The ice cream is scooped into balls and covered with chocolate. You can make this from different flavors of ice cream and fruit. Try pecan praline ice cream with peaches, or fudge ripple ice cream with dried blueberries.
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 8
Ingredients:
- 3-1/2 cups chocolate ice cream
- 1-1/2 cups frozen pitted cherries, thawed and chopped
- 1 cup chopped milk chocolate
- 20 chocolate sandwich cookies, finely crushed
- 1-1/2 cups semisweet chocolate chips
- 1/2 cup chopped milk chocolate
- 2 tsp. oil
Preparation:
Let ice cream stand at room temperature 10 minutes to soften slightly. Mix chopped cherries and 1 cup chopped milk chocolate into the ice cream. Scoop ice cream mixture into eight balls using an ice cream scoop. Roll in crushed cookies to coat. Place on wax paper-lined cookie sheet and freeze until firm, about 3 hours.
In microwave-safe glass measuring cup, combine semisweet chocolate chips with oil. Melt on 50% power for 3-4 minutes, stirring after every minute, until melted and smooth. Remove from microwave and stir in 1/2 cup chopped milk chocolate, stirring constantly until mixture is smooth again. Cool to lukewarm.
Place frozen ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Place the coated balls on waxed paper and freeze again until firm, at least 2 hours. After 2 hours, place each Tartufo in a paper muffin cup and cover tightly. They can be kept in the freezer up to 2 weeks. Remove from freezer 10 minutes before serving.
