Chocolate Hazelnut Tartufo Recipe - Allrecipes.com
Chocolate Hazelnut Tartufo Recipe
  • READY IN 18+ hrs

Chocolate Hazelnut Tartufo

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 balls Change Servings

Directions

  1. 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.
  2. 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.
  3. Pour into an ice cream maker and freeze according to manufacturer's directions.
  4. 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.
Kitchen-Friendly View
  • COOK 20 mins
  • READY IN 18 hrs 20 mins
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Reviews More Reviews

Oct 29, 2009

We Italians do love our gelato, Nutella and espresso, and KTPOPPY you hit the nail on the head with this! All three lovelies in one quick fix! This is as fine a gelato as any I had in Rome as well - it's just stunningly, decadently delicious! Silky smooth, mildly chocolate and boldly espresso. Unfortunately, with just hubs and me it was impractical to make the little tartufos, but they sure would make a beautiful presentation for a dinner party - particularly an Italian themed dinner! I did garnish each serving with chopped, toasted hazelnuts (we always referred to them as filberts growing up), a cherry and the shaved chocolate. Aside from being sinfully, awesomely good, this is beautiful too. I made this exactly as the recipe directs and would do so again - KT has the ingredients and proportions of them perfectly accurate. Just a thought...this is so rich and wonderful on its own, I think the frozen whipped topping would only be an unneccesary distraction. But if you must, for garnish, I would give this the real whipped cream it deserves! But only if you must...

 
Jul 10, 2010

Okay. This is seriously the BEST gelato/ice cream that I have ever had...and I've had gelato in Italy! This was my first time ever making any kind of ice cream...the recipe was very easy to follow and came out better than I could ever imagine! I didn't make the balls, or add cherries...just made the gelato. The grated chocolate (I used milk choc) was absolutely perfect! And it has the perfect amount of coffee flavor. I used to buy gelato in the freezer section of our local grocery store and it was about $9 for a little pint...never again! You just saved me alot of money, THANK YOU!!! ***NOTE TO KTPOPPY: I would change the name to something like "Chocolate Hazelnut Gelato Truffles" so that people can find it in a search...the only way I found this was by going to the ingredient search, typing in "hazelnut" and going through a few pages. It definitely deserves to be found!

 

6 Ratings

May 31, 2012

KTPOPPY, I followed your instructions to make this AMAZING gelato. The cuisinart made it too soft to make tartufo so we just put it in cups and topped it with the cherries and chocolate. It was heavenly! If anyone really wants the tartufo then they might have to allow some extra time in the freezer after the gelato is made, depending on how hard their ice cream maker freezes stuff. The only ad-libs were a few toasted almonds and some heavy cream flavored with almond extract, vanilla extract, and maraschino cherry juice and white sugar whipped up to top it. There was just enough left to make one tartufo the next day, which was easy after the gelato rested in the freezer overnight. I then hid the lone tartufo in the back of the freezer so only I would know of its existence, until I greedily devoured it when no one else was around to beg for a bite. This brings out the worst in me. So FIVE stars for the recipe and only one for me.

 
Aug 24, 2009

OK, I didn't make the whole recipe, just the gelato part but OMG is it ever fantastic! Definately worth trying.

 
Nov 11, 2013

This is my first review although there are many recipes here that I love and I've been using Allrecipes for years. That should tell you how much I love this gelato. The most amazing part of it is that while it doesn't really get very solid in my cheap-o Cuisinart ice cream maker, it doesn't matter. Make it a day ahead and put it in the freezer. Unlike so many other ice cream/yogurt recipes, the texture is fantastic right out of the freezer!!! To me, that is the most amazing part of this recipe and what separates it from so many others. I made the recipe as is and it's fantastic.

 
Aug 27, 2013

This recipe is VERY good! I used 1 tbls of espresso instead of 2 and I didn't have any vanilla so I ommited that. And it was still delicious!

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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