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Ice Cream Truffles |
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Serves: 6 Print this Recipe(Tartufi) Category: Ice Cream (Gelato) Ever since my first trip to Italy in 1970, I cannot go to Rome without a quick stop at Tre Scalini in Piazza Navona for a tartufo. This popular caffè has been known for years for its luscious ice cream truffles, balls of ice cream rolled in good chocolate flakes surrounding a sour cherry heart. Ice cream truffles are easy to make at home and make a festive dessert. Just be sure to keep everything well chilled and work quickly. A large ice cream scoop with a spring-operated lever to release the ice cream is the best tool for this. 4 ounces semisweet chocolate chips 6 Italian sour cherries in syrup (Amarena cherries, available in jars) or maraschino cherries tossed with a little brandy 2 tablespoons slivered almonds 1 pint vanilla ice cream 1 pint chocolate ice cream 1 Line a small metal baking pan with wax paper and place it in the freezer. Line a baking sheet with aluminum foil. 2 In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate chips in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Let the chocolate stand until softened, about 5 minutes. Stir until smooth. Scrape the melted chocolate onto the foil-lined sheet. Spread the chocolate evenly and thinly over the foil. Chill in the refrigerator until firm, about 1 hour. 3 When the chocolate is hardened, lift the foil from the pan and break the chocolate sheet into 1/2-inch flakes with a spatula or your fingers. Scatter the flakes over the baking sheet. 4 Remove the chilled pan from the freezer. Dip a large ice cream scoop into the vanilla ice cream, filling the scoop halfway. Dip the scoop into the chocolate ice cream, filling it completely. Holding the ice cream in the scoop, poke a hole in the center and insert one of the cherries and a few almonds. Mold the ice cream over the filling. Drop the ice cream scoop onto the chocolate flakes and roll the ice cream around quickly, pressing the chocolate into the surface. Using a metal spatula to lift it, transfer the coated ice cream to the chilled pan. Return the pan to the freezer. 5 Make 5 more ice cream truffles in the same way. Cover the truffles and the pan with plastic wrap before returning the pan to the freezer. Freeze at least 1 hour or up to 24 hours before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Ice Cream Truffles comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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