Tartufo di Pizzo

Name: Tartufo di Pizzo
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 300 g hazelnut gelato (gelato alla nocciola); 300 g dark chocolate gelato (gelato al cioccolato); 60 g dark chocolate (70% cocoa solids); 40 ml double cream; 40 g Unsweetened cocoa powder; 10 g caster sugar

A hand-shaped dome of hazelnut and chocolate gelato with a molten dark chocolate core, dusted generously in bitter cocoa powder.

🇮🇹Italy· Calabria

Prep: 30 min
Cook: 5 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 410 kcal

Ingredients

0 of 6 gathered

Servings

300 g hazelnut gelato (gelato alla nocciola) — slightly softened
300 g dark chocolate gelato (gelato al cioccolato) — slightly softened
60 g dark chocolate (70% cocoa solids) — finely chopped
40 ml double cream — fresh
40 g Unsweetened cocoa powder — sifted
10 g caster sugar — fine

Equipment

•Baking parchment
•Small saucepan
•Heatproof bowl
•Ice cream scoop
•Baking sheet

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 24 g
carbs: 44 g
fibre: 4 g
protein: 6 g
calories: 410 kcal

Instructions

1
Heat the cream in a small saucepan over low heat until steaming, then pour over the chopped dark chocolate.
2
Stir until completely smooth and glossy, then leave to cool to room temperature.
3
Cut four squares of baking parchment and place a scoop of hazelnut gelato on each piece.
4
Flatten the centre of each hazelnut scoop with the back of a spoon to create a shallow well.
5
Spoon a tablespoon of the cooled chocolate ganache into the well of each hazelnut portion.
6
Top immediately with a scoop of chocolate gelato to cover the molten centre completely.
7
Gather the parchment edges tightly around the gelato, shaping it with your cupped hands into an irregular sphere.
8
Place the wrapped spheres in the freezer on a baking sheet for at least two hours until solid.
9
Whisk the cocoa powder and caster sugar together in a shallow bowl.
10
Unwrap each frozen sphere and roll it thoroughly in the cocoa mixture until fully coated.
11
Rest the tartufi at room temperature for five minutes before serving so the centre softens.

Chef's tips

Cool your hands under running tap water and dry them thoroughly before shaping the spheres. Work swiftly so the ice cream maintains its structure around the ganache. A brief rest before serving is essential to ensure the classic molten core texture.

Ingredient substitutions

hazelnut gelato → pistachio gelato for a modern coastal variation
caster sugar in dusting → pure cocoa powder for a more intensely bitter finish

Storage

Store tightly wrapped in parchment and foil in the freezer for up to one month.

Reheating

Do not reheat; simply allow to rest at room temperature for five to eight minutes before eating.

Common mistakes to avoid

•Pouring warm ganache into the gelato, which melts the structure instantly.
•Skipping the deep freezing step before rolling in cocoa, resulting in a sticky exterior.
•Eating immediately from the deep freezer before the core has time to soften.

Serving suggestions

Serve on a chilled dessert plate alongside a fresh espresso.Pair with a small glass of chilled Calabrian herbal amaro.Garnish with a single roasted hazelnut on the side of the saucer.