Tartufi (Ice Cream Truffles)

These just look like regular old truffles, right?  Trust me, these are unlike any truffles you’ve ever tried (unless of course you’ve had ice cream truffles before).  I’ve been itching to make chocolate ganache ice cream, and then I started thinking about making it into ice cream truffles since truffles are traditionally filled with ganache.  The only problem was I was slightly terrified of making truffles with ice cream centers.  I mean sure, I’ve made truffles plenty of times but the idea of dipping cold ice cream into warm melted chocolate and getting a presentable end result just seemed unlikely.  But as I’ve learned so many times, you must always trust in David Lebovitz.  It turns out ice cream truffles are actually even easier to dip than regular truffles.  Since the center is so cold, the chocolate hardens quickly and smoothly over the top.  I did end up with quite a bit of the melted chocolate mixture left over, but I think having a deep chocolate mixture makes for much easier dipping so it’s a fair trade.

Let me also just say a quick few words about the chocolate ganache ice cream.  Oh.My.Gosh.  So rich, smooth, chocolatey.  I’m sure these truffles would be wonderful with many flavors of ice cream but now that I’ve had these, I’m not sure I’ll be able to stray.  The ice cream will certainly have its very own post on the blog someday, but for now I’ll just link to the recipe via the Tuesdays with Dorie group.

Tartufi (Ice Cream Truffles)
Printer-Friendly Version

Yield: 8 tartufi
2 cups ice cream
6 oz. bittersweet (or semisweet) chocolate, chopped
6 tbsp. unsalted butter, cut into pieces
1½ tbsp. light corn syrup

Line a flat dinner plate or baking sheet with parchment paper and place in the freezer.  Once the plate is chilled, use a dough scoop or ice cream scoop to shape mounds of ice cream, making sure that the mounds are solid.  Brush any dangling bits of ice cream away so the surface is completely smooth.  Place each mound on the chilled plate or baking sheet.  Freeze the shaped mounds thoroughly before proceeding.

When you are ready to dip the truffles, combine the chocolate, butter and corn syrup in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Working quickly, dip one ice cream mound at a time into the chocolate mixture, moving between two spoons until the coating is smooth and the excess has dripped off.  Return to the parchment-lined chilled surface (replace the parchment if necessary), and return to the freezer.  Freeze until ready to serve.

Source: The Perfect Scoop by David Lebovitz

38 Responses

  1. You have found my weakness. I am going to devour these!

  2. As usual, Annie, these look great!
    A couple of questions – What did you use to pipe the little pattern on top? Did you pipe the design just before serving? Also, can I just put these side by side in a box in the freezer or do I need to separate and line them with plastic or something?

    • I just used a plastic bag with the tip cut off. I piped that well in advance of serving so the design would be hardened, just like a regular truffle. You don’t need anything separating them if you don’t want, I think a box would be fine.

  3. Oh and will these keep safely for a week or so in the freezer? Thanks again!

  4. i need to try these!! can’t wait for your other recipes from your ice ceam menu!!

  5. I love these!

  6. Hi Annie,

    I recently found your website and I love it! I would like to try some of your ice cream recipes but don’t have an ice cream maker. Can you recommend the brand and model you use?


  7. I made these last summer w/oatmeal-raisin ice cream, but I LOVE the idea of ganache ice cream. hmmm I also have a quart of homemade coffee ice cream in the freezer too…

  8. So I see above how you piped the design on, but what did you use?

  9. I’ve been visiting your site daily for a while now, but this is my first time commenting 🙂 I absolutely love your site, and I’ve already tried a few of your recipes. These ice cream truffles look so yummy!

  10. As always, a mini-masterpiece from Annie! And another reminder that you can never go wrong with ice cream.

  11. YUM!!! Does the corn syrup make it thicker? Also, do you think the chocolate coating could be used on non-frozen treats – say brownie bites? Would it hold up okay?

    • No, the corn syrup helps thin it out and also makes it have a smooth finish. It would be fine for dipping other things, this is a pretty standard chocolate coating.

  12. Oh my! I think I may be in heaven – well I would be if I were actually eating these instead of just reading about them. What a great idea!

  13. Yummy they remind me of Ice Cream Bon Bon’s

  14. Hey Annie. I’ve been following your blog for quite sometime. I just wanted to let you know that I featured you on mine and my sisters blog. We are relatively new and just having fun. I linked all the pictures directly to you. Thanks for sharing your talents!

  15. The chocolate ganache ice cream is so-so rich. This must be a great way to eat it–in small bites. Gorgeous decorating touch.

  16. I think ice cream truffles would be right up my alley!!

  17. I love ice cream… I love truffles….putting the two together: Genius!! These look so delicious! Thanks for sharing!

  18. Can I request these for my birthday?!?!?! Or would that be rude…?

  19. Oh, these would be so cute and delicious as little ice cream pops!

  20. Hey Annie! 🙂
    Wow…can’t wait to try ’em! Did you use the same chocolate coating to pipe the design on the top? It looks lighter than the choc coating…I was just wondering what type of choc mixture you put into the plastic bag to pipe it on?

  21. LOVE, love, love! The first and only time I’ve eaten these was in ITALY on my BIRTHDAY…how perfect is that? Never had them since. That was 17 years ago….I think it’s time to try recreating them at home. Thank you!

  22. Hello Annie!!!
    I love your blog!! 🙂 This looks sooo yummy… I wanted to make them for a friend’s birthday and I was wondering if I could do it with chocolate mousse instead of ice cream, what do you think? Also, how long was the tray in the freezer alone, without the chocolate coating and with the coating? Just to calculate my time… Thank you so much! 🙂

    • I’ve never frozen mousse before so the only way to find out is to try it and see. I feel like the wonderful thing about mousse is its amazing texture, which would be lost if frozen. As for timing, it totally varies depending on how soft the ice cream/mousse is before you scoop it, your freezer temp, etc. I honestly don’t know how long that part takes. I always do it well in advance so they are totally firm by the time I’m ready to dip them.

  23. Ok thanx!! I tried it with ice cream, but the ice cream mounds are melting inside the freezer…. :S Oh well, at least I tried!!

    • Ice cream shouldn’t melt in your freezer, otherwise it sounds like there is a problem with the freezer. You have to give them time to firm up (hours at least).

  24. Thanks Annie. I bought ice cube molds in the form of a heart and took the semi-solid ice cream and put it in it. I have the freezer as cold as it can be now and I am leaving it overnight (it has been in there since 1pm or so). Tomorrow morning I’m dipping it in the chocolate and serving tomorrow night…
    Wish me luck!

  25. Ok… It didn’t work for me… The ice cream melted once again…It was very messy, but I ended up eating it and having a great breakfast!! Do you think it could have been because the ice cream was store-bought? It remained amazingly creamy all the time… Or could it be the climate? I live in the Caribbean and it remains hot throughout the day… But the freezer works great (all the meat is frozen because I reduced the temperature to the max and pressed express freeze for this project… hehehe)Anyways, I’m happy yours turned out great!!! Keep up the great posts!! I really enjoy reading them… 🙂

    • It should work with any ice cream. Ice cream should always stay firm in the freezer, especially when frozen in small amounts as it is here. I have to assume it’s either a freezer or climate issue. Bummer!

  26. Hello again! I’m sorry for posting so many replies for the same recipe, but it sounds sooo good that I want to make it right the next time I try it. Anyways, I did some research and apparently industrial ice creams are more whipped than home made, therefore are less dense and don’t freeze as hard on a regular freezer. So, I read other recipes with comments from users and many reviewers suggest using artisan ice creams or if going to use industrial ones it should be those higher in fat like Haagen Dasz. They also advice not to use cheap ice creams :S. So, I will try those suggestions the next time and let you know how it goes… Thanx for the idea!!! 🙂

  27. What type of utensil do you use to dip the ice cream into the chocolate?
    I also want to say that I love your site. I visit almost daily and have made a couple of your recipes. YUMMY!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: