Best Tartufo Recipes

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TARTUFO



Tartufo image

Provided by Brian Boitano

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup crushed chocolate cookies
1/2 cup chopped bittersweet chocolate
1 pint vanilla ice cream
4 brandied or maraschino cherries
4 sprigs mint

Steps:

  • Caramel sauce:
  • In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
  • Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
  • Tartufo:
  • Combine the cookie crumbs and chocolate chunks in a large resealable bag.
  • Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
  • Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.

CHOCOLATE-PISTACHIO TARTUFO



Chocolate-Pistachio Tartufo image

Is there anything sweeter than a Valentine's Day treat designed for sharing? This elegant, easier-than-it-looks take on tartufo, the Italian frozen dessert, is made by packing two types of ice cream into a bowl, topping them with a cookie-crumb mixture, then turning the whole thing out and coating it with a chocolate shell. It usually has a maraschino cherry hidden inside -- but ours, of course, has two.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Number Of Ingredients 6

1/2 cup chocolate ice cream
1/2 cup pistachio ice cream
2 maraschino cherries, preferably Tillen Farms
5 chocolate wafer cookies, finely pulsed in a food processor
2 1/2 teaspoons coconut oil, melted
2 ounces semisweet chocolate (61 percent cacao), chopped

Steps:

  • Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.
  • In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.
  • Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.
  • Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.
  • Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry).

CHOCOLATE-CHERRY ICE CREAM TARTUFO



Chocolate-Cherry Ice Cream Tartufo image

Categories     Chocolate     Dessert     Freeze/Chill     Frozen Dessert     Cherry     Almond     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 10

2 pints cherry vanilla ice cream, softened slightly
1 cup almonds, toasted, chopped
3 tablespoons chopped drained maraschino cherries
1 1/2 pints chocolate-chocolate chip ice cream, softened slightly
1 3/4 cups whipping cream
1/4 cup light corn syrup
24 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Steps:

  • Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan. Freeze until firm, about 30 minutes. Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan. Spread softened chocolate-chocolate chip ice cream over, filling pan completely. Freeze until ice cream is firm, about 1 hour.
  • Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan. Remove from heat. Add both chocolates and whisk until smooth. Whisk in both extracts. Cool ganache to room temperature, whisking occasionally, about 45 minutes.
  • Spread 2/3 cup chocolate ganache over top of ice cream. Freeze until chocolate is very firm, about 2 hours.
  • Rewarm chocolate ganache over low heat just until fluid if necessary. Cool to room temperature (mixture will thicken slightly). Line baking sheet with waxed paper. Run small knife around sides of loaf pan to loosen ice cream loaf. Invert loaf onto prepared sheet; peel off plastic wrap. Working quickly and using small flexible spatula, spread 1 cup chocolate ganache over top and sides of ice cream loaf, covering ice cream completely and forming 1/4-inch-thick coating (reserve remaining ganache). Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf. Freeze until chocolate is firm, about 1 hour. (Can be made 1 week ahead. Cover tartufo with plastic wrap and keep frozen. Refrigerate remaining ganache.)
  • Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce. Cut tartufo into 1/2-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place 2 triangles on each plate. Drizzle with warm ganache

ITALIAN TARTUFO



Italian Tartufo image

"Tartufo" is Italian for truffle. The original "truffles" were created just after the French revolution by French chefs and were chocolate confections made to resemble like their prized fungi cousin in the Perigord region of France. These sweet confections were given at Christmas time as gifts. Sometime around the Victorian era is when the frozen truffle came about when the idea of molding ice creams into various shape like flowers, fruit, and other foods became popular. It has been only during recent times that ice cream "truffles" or "tartufos" have made a renaissance, of sorts. Typically, in Italy, a tartufo is a vanilla ice cream ball that has a cherry and some nuts in the center. The ball is then dipped in chocolate and can be covered with nuts or chocolate shavings. (Cook time is Chilling time)

Provided by Ashbabe

Categories     Frozen Desserts

Time 5h30m

Yield 10 Tartufo's, 10 serving(s)

Number Of Ingredients 9

1 cup sugar
2/3 cup cocoa
2 teaspoons instant espresso or 2 teaspoons coffee
1/3 cup water
4 egg yolks
10 maraschino cherries
1 cup heavy cream
2 tablespoons rum
2/3 cup chocolate, coarse chop

Steps:

  • Soak cherries in rum.
  • Sift sugar; cocoa, and instant coffee together and place in a heavy sauce pan.
  • Add the water and mix well.
  • Bring to a boil and cook until everything is well mixed.
  • While syrup is cooking, whip the egg yolks until light and fluffy.
  • Reduce the speed of the beaters to the lowest level and add the hot syrup in a continuous fine stream.
  • Continue beating until the mixture is thick and forms a ribbon pattern when the beater is pulled away.
  • Chill well. (about an hour).
  • Whip the cream with the 2 tablespoons of rum until stiff.
  • Fold into the chocolate mixture.
  • Fold in the chopped chocolate.
  • Arrange foil lined paper cups in a muffin pan.
  • Fill each cup 1/3 of the way full.
  • Place a cherry in each cup then fill the rest of the way.
  • Freeze at least 4 hours (preferably overnight).
  • Before serving pipe whipping cream on top if desired.
  • It will keep in the freezer for about a month wrapped tightly in aluminum foil.

Nutrition Facts : Calories 259.8, Fat 15.6, SaturatedFat 8.9, Cholesterol 99, Sodium 14.8, Carbohydrate 28.9, Fiber 2.7, Sugar 22, Protein 3.7

TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES



Tagliolini con Tartufo: Tagliolini with Truffles image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 pound fresh tagliolini pasta
4 tablespoons butter
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings

Steps:

  • In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
  • Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

EASY TARTUFO



Easy Tartufo image

Chocolate ice cream studded with chopped cherries and coated with cookie crumbs, then enrobed in thick chocolate and frozen in this make-ahead recipe. It's just spectacular, and so easy to make! Tartufo is an Italian ice cream dessert that usually is made of gelato. the ice cream is scooped into balls and covered with chocolate.

Provided by Witch Doctor

Categories     Frozen Desserts

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups chocolate ice cream
1 cup pitted frozen cherries, thawed and chopped
15 chocolate sandwich style cookies, crushed
1 1/2 cups semi-sweet chocolate chips
1/2 cup milk chocolate chips
4 teaspoons vegetable oil

Steps:

  • Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about two hours.
  • In a small saucepan, melt chocolate chips with oil, stirring until smooth. Cool.
  • Place coated ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving.

CHOCOLATE COOKIE & ICE CREAM TARTUFO



Chocolate Cookie & Ice Cream Tartufo image

Tartufo is Italian for "truffle" and these ice cream balls coated in crushed cookies and melted chocolate resemble large chocolate dessert truffles.

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Yield Makes 6 servings.

Number Of Ingredients 6

1-1/2 pt. (3 cups) chocolate ice cream
15 vanilla creme-filled chocolate sandwich cookies, finely chopped (about 1-1/2 cups)
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
1 Tbsp. oil
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
1/2 cup raspberries

Steps:

  • Scoop ice cream into 6 balls, using 1/2-cup ice cream scoop. Roll in cookie crumbs. Place on wax paper-covered baking sheet; cover. Freeze 2 hours or until firm. Melt chocolate with oil in small saucepan over low heat, stirring constantly. Cool.
  • Place wire racks over large sheets of wax paper. Remove ice cream balls from freezer; place on wire rack. Spoon 1 heaping Tbsp. melted chocolate over each ball, coating top and side of each ball. Freeze at least 1 hour or until firm.
  • Spoon raspberry sauce onto 6 dessert dishes or plates. Cut each tartufo in half or quarters; arrange over sauce. Garnish with fresh raspberries. Serve immediately.

Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g

MOCHA TARTUFO



Mocha Tartufo image

Coated with crunchy wafers, our mocha tartufo (Italian for truffle) ice cream balls have chocolate-covered espresso beans buried inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h40m

Number Of Ingredients 3

3 pints coffee ice cream, slightly softened
54 chocolate-covered espresso beans (about 2 ounces)
1 package (9 ounces) chocolate wafer cookies, crushed (2 3/4 cups )

Steps:

  • Line a rimmed baking sheet with plastic wrap; place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal; transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2 to 3 hours.
  • Remove ice cream balls from freezer and allow to soften at room temperature for 3 to 5 minutes. (This will help the crushed wafers adhere in next step).
  • Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.

COOKIE TARTUFO



Cookie Tartufo image

Here's tartufo made simple! Get out the chocolate sandwich cookies and prepare to knock their socks off with our take on the Italian dessert.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes 4 servings.

Number Of Ingredients 6

8 triple double-stuffed vanilla creme-filled chocolate sandwich cookies, divided
1 cup vanilla ice cream
1 cup chocolate ice cream
3 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. oil
4 maraschino cherries, patted dry

Steps:

  • Crush 4 cookies finely; set aside. Scoop each flavor ice cream into 4 balls. Press 1 whole cookie halfway into center of each vanilla ice cream ball; top with chocolate ice cream ball, pressing together slightly to secure. Roll in cookie crumbs. Place on waxed paper-covered baking sheet. Freeze 2 hours or until firm.
  • Microwave semi-sweet chocolate and oil in small microwaveable bowl on HIGH 45 sec.; stir until chocolate is completely melted. Cool slightly.
  • Place wire racks over large sheets of waxed paper; top with ice cream balls. Spoon melted chocolate over ice cream balls, using about 1 Tbsp. for each. Top with cherry. Freeze 1 hour or until chocolate coating is firm.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

CHOCOLATE HAZELNUT TARTUFO



Chocolate Hazelnut Tartufo image

"My variation on a delicious desert we experienced in Rome this spring. Called tartufo because it resembles a truffle."

Provided by @MakeItYours

Number Of Ingredients 11

2 cups whole milk
1 cup heavy cream
1/3 cup white sugar
4 egg yolks
1/3 cup white sugar
1/2 cup chocolate hazelnut spread
2 tablespoons instant espresso powder
1/2 teaspoon vanilla extract
1 (3 ounce) chocolate candy bar, grated
8 maraschino cherries
frozen whipped topping, thawed (optional)

Steps:

  • Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
  • Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
  • Pour into an ice cream maker and freeze according to manufacturer's directions.
  • To make the tartufo: Scoop 4 oz portions of gelato and form into balls using your hands. Create a hole and place 1 cherry, cover with gelato, and place on a baking sheet. Continue forming hand-made balls with the remaining gelato. Roll gelato balls in the grated chocolate and return to the freezer. Serve with whipped topping.

OREO ICE CREAM TARTUFO



Oreo Ice Cream Tartufo image

Tartufo is an Italian word for truffle and these chocolate balls resemble giant ones! Keep plenty on hand in your freezer for an impressive dessert that's ready in minutes.

Provided by Ashley U

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 pints chocolate ice cream
15 Oreo cookies, finely chopped
1 1/3 cups semi-sweet chocolate chips
4 teaspoons vegetable oil
1 (10 ounce) package frozen raspberries in light syrup, thawed, pureed and strained
fresh raspberry (for garnish)

Steps:

  • Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
  • Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
  • Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
  • Cool.
  • Place ice cream balls on wire rack.
  • Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
  • Freeze at least 1 hour or until firm.
  • Spoon raspberry sauce into dessert dishes or onto serving plates.
  • Cut each tartufo in half or quarters; arrange on top of sauce.
  • Garnish with raspberries.
  • Serve immediately.

Nutrition Facts : Calories 513.1, Fat 26.3, SaturatedFat 12.4, Cholesterol 22.4, Sodium 175.5, Carbohydrate 72.5, Fiber 5.8, Sugar 57.5, Protein 5.7

CHOCOLATE HAZELNUT TARTUFO



Chocolate Hazelnut Tartufo image

My variation on a delicious dessert we experienced in Rome this spring. Called tartufo because it resembles a truffle.

Provided by Katie Poppy

Categories     World Cuisine Recipes     European     Italian

Time P1DT4h40m

Yield 8

Number Of Ingredients 11

2 cups whole milk
1 cup heavy cream
⅓ cup white sugar
4 egg yolks
⅓ cup white sugar
½ cup chocolate-hazelnut spread (such as Nutella®)
2 tablespoons instant espresso powder
½ teaspoon vanilla extract
3 ounces fine quality bittersweet chocolate, finely chopped
8 maraschino cherries
½ cup frozen whipped topping, thawed

Steps:

  • Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
  • Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
  • Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
  • To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.4 g, Cholesterol 149.7 mg, Fat 24.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 56.7 mg, Sugar 33.8 g

TARTUFO ICE CREAM CAKE



Tartufo Ice Cream Cake image

I made this for Father's Day and what a big hit it was. A delicious gluten-free treat for a hot summer day. I use Kinnikinick "oreo" cookies and gluten free maraschino cherries. Works great with oreos and maraschino cherries for those who can eat wheat. I made my own chocolate frosting but gluten free chocolate frosting is easy to find in the supermarket.

Provided by FreetoFeast

Categories     Frozen Desserts

Time 3h15m

Yield 16 serving(s)

Number Of Ingredients 4

1 quart vanilla ice cream
2 (16 ounce) packages Oreo cookies
2 (14 ounce) jars maraschino cherries
1 (16 ounce) container chocolate frosting

Steps:

  • 1. Crush 1 package of cookies and layer on the bottom of a pan 6 inches across and 4 inches high.
  • 2. Layer 1/4 of the ice cream on top of the cookies.
  • 3. Drain the cherries and layer on top of ice cream.
  • 4. Repeat steps 1 - 3.
  • 5. Put in the freezer to set for 3 hours.
  • 6. Unmold and frost with chocolate frosting.
  • 7. Eat.

Nutrition Facts : Calories 528.7, Fat 19.9, SaturatedFat 7.4, Cholesterol 14.5, Sodium 365.5, Carbohydrate 86.6, Fiber 3.7, Sugar 65.8, Protein 4.8

RISOTTO AL TARTUFO BIANCO



RISOTTO AL TARTUFO BIANCO image

Categories     Soup/Stew     Simmer

Number Of Ingredients 15

Broth:
2 carrots peeled and coarsely chopped
1 onion, peeled and coarsely chopped
2 celery sticks, peeled and coarsely chopped
2 tomatoes, peeled and coarsely chopped
8 ounces stewed veal in one inch dices
Risotto:
1 TBSP EVOO
1 TSP shallot, finely chopped
1 1/4 cups carnaroli rice
1 TBSP dry white wine
2 TBSP butter, diced
2 oz Parm Reggiano, grated ~1 cup
Salt to taste
1 white truffle ~1 ounce

Steps:

  • Broth: 1) Heat 16 cups water in a saucepan to boil 2) Add vegetables and meat 3) Gently simmer for three hours uncovered, strain into clean pot and set aside Risotto: 1) heat 5 cups broth to a simmer 2) Heat the oil in a saucepan over low heat, add shallot and cook, stirring until soft. Do not let brown 3) stir in rice and toast over medium heat for about 2 minutes, do not let brown 4) add the wine and continue stirring until absorbed 5) Add 2 cups broth to cover the rice, reduce heat, and stir until absorbed. Continue adding broth until rice is al dente and creamy, about 15-18 minutes one cup at a time 6) Remove from heat and beat in the butter; stir in the cheese and season to taste with salt 7) Serve on a warm flat plate ahd shave paper thin pieces of truffle over the top

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