Tartufo Gelato | Italian Gelato “Truffle” Recipe

This Calabrian delicacy is a ball of gelato with an oozing center of "molten" chocolate. Traditionally it's made with hazelnut and chocolate gelato, but feel free to use your favorite flavors!

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Tartufo Gelato Recipe

For this recipe, you will need:

• ⅔ cup (150 milliliters) water
• ¼ cup (50 grams) sugar, plus extra for dusting
• 15 grams glucose syrup (corn syrup can work, as well)
• ⅔ cup unsweetened cocoa powder, plus extra for dusting
• Gelato! Ice cream should work as well. Keep it quite cold prior to working with it
• An extra large (5 to 6 ounce) ice cream scoop

Combine the water, sugar and glucose syrup in a small saucepan and bring to a boil. As soon as it starts boiling, set a timer for 3 minutes. When the timer is up, turn off the heat and stir in the cocoa powder, adding a little bit at a time. Let cool completely to room temperature.

Fill an extra large ice cream scoop with gelato. Push your thumb down into the gelato to make a deep hole. Use a spoon to fill this hole completely with the chocolate syrup.

Use a clean spoon to cover the top with more gelato and gently use your finger to shape it into a “complete” ball.

Place the finished ball on a piece of parchment paper and gently wrap it up. Freeze for 1 to 2 hours. You can store it for longer but be aware that the syrup may freeze solid if you do so.

To serve, fill a shallow bowl with a 50/50 mixture of cocoa powder and sugar. Unwrap the tartufo, place in in the cocoa, and toss it around gently to dust it completely. Serve immediately.

Buon appetito!