Tartufo is an ice-cream dessert, which originates from Pizzo, Calabria, Italy. It’s typically composed of 2 or more ice cream flavors, often with either frozen fruit or fruit syrup — usually raspberry, cherry, or strawberry — in the middle. This Tartufo recipe will take you around 20 minutes to make it, plus 30 minutes to set. Here is the recipe:
For the salted caramel sauce:
- 1/4 cup water
- 1/2 cup sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
For the Tartufo:
- 1/2 cup bittersweet chocolate, chopped
- 3/4 cup crushed chocolate cookies
- 1-pint vanilla ice cream
- 4 maraschino or brandied cherries
- 4 fresh mint leaves, to garnish
To make the caramel sauce:
- In a saucepan, over medium-high heat, place ¼ cup of water and the sugar and bring to simmer. Cook till the mix turns a golden brown. Remove from the heat.
- Next, carefully whisk in the vanilla extract, heavy cream, and salt and combine shortly. Allow cooling to room temperature. In the meantime, prepare the Tartufo.
To make the Tartufo:
- In a large resealable bag, combine the chocolate chunks and cookie crumbs.
- Using an ice cream spoon, scoop out a ball of ice cream then leave it in the scoop. Now, use a handle of a wooden spoon to make a hole in the center of the scoop and apply a cherry into the hole. Next, cover the hole with some ice cream and place the scoop of ice cream in the bag of chocolate and cookies pieces. Jiggle around pressing slightly to entirely coat the ice cream. Place the scoop on a tray; freeze for half an hour. Repeat the process.
- To finish, divide the caramel sauce between 4 plates before serving. Remove the Tartufo desserts from the freezer then slice them in 1/2. Arrange two halves on each serving plate and decorate with fresh mint leaves.