• Pasta Grammar

Tartufo Gelato | Italian Gelato "Truffle"

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!


tartufo-gelato-recipe-how-to-make-italian-ball-truffle-ice-cream-ball-stuffed-chocolate-center-cream-molten
Tartufo Gelato | Italian Gelato "Truffle"

Watch the Pasta Grammar video where we make this recipe here:




For this recipe, you will need:

  • 2/3 cup (150ml) water

  • 1/4 cup (50g) sugar, plus extra for dusting

  • 15g glucose syrup (corn syrup can work, as well)

  • 2/3 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 (5-6 oz.) 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 1-2 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!



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