Italian dessert: Tartufo

Although the original tartufo comes from Pizzo and combines a dark chocolate filling, hazelnut gelato, and cocoa powder, today this classic has a number of modern versions that differ significantly from the original.

It can be prepared using any gelato, and while fillings can include fruits, cookies, or maraschino cherries, coatings can be chocolate shells, ground or chopped nuts, cookie crumbs, or dried coconut.

TARTUFO RECIPE

• Ingredients for Tartufo / Serves 4
• 200 grams dark chocolate (good quality)
• 100 ml heavy cream
• 50 grams butter
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Half a teaspoon coffee extract (optional)
• For coating: cocoa powder or grated chocolate

HOW TO MAKE TARTUFO?

• Break the dark chocolate into small pieces. Transfer to a bowl.
• Heat the heavy cream and butter in a saucepan over medium heat. Remove from heat before it reaches a boiling point.
• Pour the hot cream mixture over the dark chocolate. Stir using a spatula or whisk until the chocolate has melted.
• Add the sugar, vanilla extract, salt, and the optional coffee extract. Mix the mixture thoroughly.
• Let the mixture sit aside until it reaches room temperature, then chill in the refrigerator for at least 2 hours.
• The mixture should solidify and reach a moldable consistency.
• Take pieces of the chilled chocolate mixture about 1 tablespoon in size, roll them in your hands, and shape them into truffles. If the chocolate pieces become sticky, you can make the shaping process easier by wetting your hands with cold water.
• Coat the shaped truffles with cocoa powder or grated chocolate. Press down lightly on them to ensure the coating sticks well.
• Place the coated truffles on a tray and put them back in the refrigerator.
• Let them rest in the refrigerator for at least 1 hour, preferably longer.
• Bring the truffles to room temperature before serving. Place the chocolate truffles on a serving plate and enjoy.