Italian-style chocolate and hazelnut tartufo

    15 hours 35 min

    This is my version of the delicious ice cream dessert, tartufo, which we experienced in Rome. It consists of a succulent glace cherry, encased with homemade coffee, hazelnut and chocolate ice cream, which is then rolled in grated chocolate. When served with whipped cream, it becomes a truly indulgent treat.

    6 people made this

    Serves: 8 

    • 475ml whole milk
    • 250ml double cream
    • 5 tablespoons caster sugar
    • 4 egg yolks
    • 65g caster sugar
    • 125g chocolate hazelnut spread, such as Nutella
    • 2 tablespoons instant espresso powder or instant coffee
    • 1/2 teaspoon vanilla extract
    • 75g dark chocolate, grated
    • 8 glace cherries
    • whipped cream to serve

    Prep:10min  ›  Cook:25min  ›  Extra time:15hr freezing  ›  Ready in:15hr35min 

    1. Combine milk, cream and 65g 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 65g sugar until the egg yolks are light in colour, about 4 minutes. Stir 125ml 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 sieve 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 115g portions of ice cream and form into balls using your hands. Create a hole and place 1 cherry, cover with ice cream, and place on a baking tray. Continue forming hand-made balls with the remaining ice cream. Roll the balls in the grated chocolate and return to the freezer. Serve with whipped cream.

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    Reviews in English (8)


    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...  -  28 Oct 2009  (Review from Allrecipes US | Canada)


    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!  -  22 Jun 2010  (Review from Allrecipes US | Canada)


    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.  -  31 May 2012  (Review from Allrecipes US | Canada)