The word “tartufo” has two connotations. It is both a “fruiting body of a subterranean fungus” and a gelato treat that is translated as “truffle.” Both of these things have become obsessions for me. Despite the fact that the mushroom version’s description (or appearance) may not sound appealing, they have such a rich, distinct flavor that I can’t get enough of!
Ice cream is a terrific option if you want to provide a dessert that will appeal to a wide range of people. A thin coating of toasted almonds mixed with chopped glacéed cherries separates two different varieties of ice cream molded into individual cups. The cake is then dipped in a cherry-scented chocolate ganache after it has been unmolded.
Stay alert. If the ganache is even slightly warm when ladled on the ice cream, it will actually fall off as it glides down the sides. Glazed cherries are chewy, like those used in fruit cake, and because this ganache is quite fluid, it may sit at room temperature for a long time before becoming too thick to pour. Use chopped maraschinos if whole maraschinos aren’t available.
This is a fun dessert for a summer party or any special occasion! And most importantly, it’s really, REALLY easy to make! You could even make mini versions for a fun treat!
Let’s get started!
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
2 sweet cherries pitted
1 1/2 cups Chocolate Coconut Milk Dairy Free Frozen Desserts
5 chocolate sandwich cookies*
2/3 cup Vanilla Coconut Milk Dairy Free Frozen Desserts
Allow the Chocolate Coconut and Vanilla Coconut Frozen Desserts to soften before serving (it shouldn’t be too melty, just soft enough so you can scoop and shape them easily).
In a food processor, combine the cookies and pulse until fine crumbs form. Fill a small basin halfway with these ingredíєnts.
To as̾semble the tartufos:
Place 1/3 cup of the vanilla flavor on waxed paper and set aside. Split it in half and put one cherry in the center, then press the frozen dessert around it. Wrap the frozen dessert in waxed paper, twisting the paper at the top to ensure it forms a ball.
Place the vanilla ball on a freshly waxed sheet of paper. Mold 3/4 cup of the chocolate frozen treat around the vanilla ball. To make it easier, scoop smallish scoops with an ice cream scoop, then use your hands and waxed paper, forming a layer around the vanilla center. That should be the simplest way.
Wrap the ball up in waxed paper, and use the paper and your hands to form a ball.
To create two tartufos, repeat these instructions with the remaining ingredíєnts.
Place the tartufos that have been wrapped in waxed paper into the freezer for 30 minutes to let them harden.
Two clean pieces of waxed paper should be placed near the cookie crumbs. Unwrap one of the tartufos from the freezer and place it in the cookie crumbs. Roll it around to coat it completely, then set it on a fresh sheet of waxed paper, wrap it up, and put it back in the freezer. Rep with the remaining tartufo.
Freeze for 1 1/2 hours or until extremely firm.
Remove the waxed paper before serving.
*Oreos, Kinnikinnick Chocolate Sandwich Cookies, Back to Nature, and other chocolate sandwich cookies that fit your díєtary criteria can be used. Enjoy Life Chocolate Crunchy Cookies will also work if you’re looking for a free option.