The Perfect Little Brunch Menu for Anyone Cooking for Mother’s Day

Kitchen recipe

Chocolate-Vanilla Tartufo

published about 1 hour ago

Credit: Olivia Mack McCool

If you grew up on the East Coast frequenting Italian restaurants, you may remember seeing “tartufo” on the dessert menus. (And it most likely came from a well-known Italian dessert vendor that serviced tons of Italian restaurants.) As a child, it was really exciting to crack open the hard chocolate coating with a spoon to reveal the ice cream and cherry inside. This recipe is an easy way to recreate the same special moment at home.

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If, on first glance, it reads like a complicated process, rest assured it’s not. Each step is easy and most of the work is done by the freezer. Just make sure you give yourself plenty of time for the tartufo to harden in the freezer. To ensure success with little to no stress, try to make them the day before serving. This recipe yields 4, but can be easily cut in half or doubled.

How to Make Tartufo

• Crush your cookies. Pulse chocolate wafers in a food processor or blender until finely ground.
• Soften your first flavor of ice cream. Set it on the counter to rest at room temperature while you prep the bowls.
• Prep the bowls. Line 4 small bowls with plastic wrap then pack in your first flavor of ice cream and top it with a layer of cookie crumbs. Freeze until firm.
• Soften your second flavor of ice cream. While the first layer is freezing, set your second carton of ice cream on the counter to rest at room temperature.
• Assemble. Add your second layer of ice cream and another layer of cookie crumbs, then wrap it up to freeze until hardened.
• Make the chocolate shell: Melt chocolate with coconut oil.
• Unmold the tartufo: A hot wet kitchen towel helps easily remove the ice cream from the bowl.
• Pour the chocolate shell : Over a wire rack, pour chocolate shell over each tartufo until completely covered.
• Refreeze and enjoy: Freeze until completely hardened, preferably overnight.

Best Type of Ice Cream for Tartufo

One of the benefits of making your own tartufo is that you can use your favorite brands and flavors of ice cream . The combination of coffee, vanilla, and chocolate is classic, but feel free to experiment with other flavors. Green tea ice cream would take it in another, equally delicious, direction. Sorbets or sherbets don’t work as well here because they don’t freeze as hard as traditional ice cream.

Credit: Olivia Mack McCool

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Tartufo Recipe

Yield Serves 4

Prep time 15 minutes

Cook time 5 minutes

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• high-fiber
• soy-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 945
• Fat 60.9 g (93.6%)
• Saturated 39.9 g (199.5%)
• Carbs 105.1 g (35.0%)
• Fiber 6.9 g (27.4%)
• Sugars 84.5 g
• Protein 10.0 g (19.9%)
• Sodium 271.6 mg (11.3%)

Ingredients

• 18

  chocolate wafer cookies

• 5 tablespoons

  coconut oil (unrefined or refined), divided

• 1 pint

  (2 cups) of vanilla ice cream

• 1 pint

  (2 cups) of coffee ice cream

• 1

  (12 ounce) bag of semisweet chocolate chips

Instructions

1. Pulse chocolate wafer cookies in a food processor or blender until cookies are finely ground. Mix the cookie crumbles and 1 tablespoon the coconut oil together in a small bowl. Set aside.

2. Take the vanilla ice cream out of the freezer while you prep the bowls.

3. Line 4 small bowls (ideally between 4- and 4 ½-inches wide, and 2- to 2 1/2-inches deep with 1 to 1 1/4-cup capacity) with plastic wrap, leaving a little overhang on all sides. Pack 1/2 cup vanilla ice cream into the bottom of each bowl, creating a flat surface. Gently press a heaping tablespoon of the cookie crumbs over the top in an even single layer. Place the bowls back in the freezer to firm up for 10 minutes. Meanwhile, take the coffee ice cream out of the freezer to soften slightly.

4. Remove the bowls from the freezer and spread 1/2 cup coffee ice cream into each bowl. Then gently press a heaping tablespoon of the cookie crumbs over the top in an even single layer. Wrap the bowls using the plastic overhang and freeze until firm, at least 2 hours and preferably overnight.

5. Combine 12 ounces chocolate chips and remaining 4 tablespoons the coconut oil in a heatproof bowl set over a pan of simmering water over medium heat. (The bottom of the bowl should not be touching the water.) Stir until melted, 1 to 2 minutes. Remove from heat and let cool slightly.

6. Set a wire rack over a rimmed baking sheet. Remove the bowls from the freezer and invert on the rack. Run a dish towel under hot water and wring out. Wrap the warm dish towel over the bottom of the bowl for 5 seconds to loosen, lift the bowl and remove the plastic wrap.

7. Pour the chocolate over the top starting in the center and moving outward around the sides. Transfer the tartufo on the rack to the freezer and freeze until the shell is completely hardened and ice cream is firm, at least 10 minutes, but ideally 1 hour. Serve immediately or wrap loosely in plastic wrap and keep in the freezer for up to 5 days.

8. To serve, loosen with a metal spatula that has been warmed slightly under warm water and dried. (This will help easily remove the tartufo from the rack.)

Recipe Notes

Storage: These can be made up to 5 days ahead of time. Wrap loosely with plastic wrap and keep in the freezer.

Olivia Mack McCool

Contributor

Olivia is a food stylist, recipe developer and mom based in NYC. If she’s not on set making recipes come to life in front of the camera, she’s developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, delicious, and approachable — on occasion baby-approved as well!

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Source : food