Tartufo Gelato

Tartufo gelato is a classic dessert from Italian tradition, especially from Umbrian cuisine and the surrounding regions. Here’s how to prepare it:

Ingredients

• 500 ml vanilla gelato
• 500 ml chocolate gelato
• 200 g dark chocolate
• Unsweetened cocoa powder, as needed

Preparation

1. Start by taking some chocolate gelato and forming balls slightly smaller than a tennis ball, using your hands or an ice cream scoop if available. Work quickly to prevent the gelato from melting.
2. Do the same with the vanilla gelato, but forming slightly larger balls.
3. Hollow out the vanilla gelato ball to hold the chocolate gelato ball inside. Cover the hole with a bit of vanilla gelato so the chocolate gelato is completely hidden.
4. Place the filled balls in the freezer for at least an hour to firm up well.
5. Meanwhile, melt the dark chocolate in a double boiler or in the microwave, being careful not to burn it.
6. Once the gelato balls have hardened, remove one at a time from the freezer and, using two spoons or your hands, quickly dip it in the melted dark chocolate.
7. Place the truffles on parchment paper and return them to the freezer for at least another 30 minutes.
8. Before serving, roll the truffles in unsweetened cocoa powder to give them the classic truffle appearance.

Trivia

The name “tartufo” for this dessert comes from its resemblance to the truffle, the prized mushroom found in the undergrowth: the gelato, especially when coated with cocoa, can recall a real truffle. This sweet offers a pleasant contrast of temperatures and textures between the cold interior and the crunchy chocolate coating.