Tartufo (Chocolate Ice Cream Dessert)

• 1 pint chocolate ice cream
• 1/2 cup cocoa powder
• 1/4 cup chopped hazelnuts
• 2 tablespoons powdered sugar
• 2 tablespoons cocoa powder (for dusting)
• Dark chocolate shavings for garnish

Steps

1. 1 Scoop ice cream into 8 balls and place on a baking sheet.
2. 2 Freeze for 1 hour.
3. 3 Mix cocoa powder and chopped hazelnuts in a bowl.
4. 4 Roll each ice cream ball in the cocoa-hazelnut mixture to coat.
5. 5 Freeze truffles for at least 2 hours.
6. 6 Dust with powdered sugar and cocoa powder before serving.
7. 7 Garnish with dark chocolate shavings.

Equipment

• Baking sheet
• Freezer

Variations

• Add a swirl of raspberry jam inside for a fruity twist.
• Use almond or pistachio nuts for a different flavor profile.

Substitutions

• If hazelnuts are unavailable, use almonds or pecans.
• Substitute cocoa powder with crushed chocolate cookies for a different texture.

Pairings

• Serve alongside biscotti or amaretti cookies.
• A glass of ruby port complements the chocolate beautifully.

Nutrition

Tips

• For best results, use high-quality chocolate ice cream.
• Keep truffles frozen until ready to serve.

Storage

Store in an airtight container in the freezer for up to 1 week.

Freezing: Freezes well; thaw in the refrigerator for 10-15 minutes before serving.

Serving Suggestions

• Serve with a drizzle of chocolate sauce.
• Pair with a strong espresso for a classic Italian finish.

FAQ