Mini Tartufo: An Italian Gelato Dessert
This Mini Tartufo Dessert is a two-bite treat perfect when you want something sweet without overindulging. Layers of Italian gelato surround a cherry center, then it gets covered in a chocolate shell. Delizioso!
Equipment
- silicone molds, or individual freezer-safe custard cups or small bowls lined with plastic wrap
Ingredients
- 1 pint vanilla gelato
- 1 pint coffee gelato, or another flavor
- 2 almond biscotti, or another flavor
- 28 chocolate covered dried cherries
- 2 cups bittersweet chocolate chips
- 5 tbsp coconut oil , room temperature
Instructions
- Allow the gelato to stand at room temperature for 5 to 10 minutes.
- Meanwhile, crush the biscotti using a mini food processor (or place in a ziptop bag and use a rolling pin or flat pan to crush them).
- Fill each mold with 2 tbsp of vanilla gelato (or halfway full). Place a chocolate covered cherry in the center, then cover it with 2 tbsp of coffee gelato. Use the back of a spoon to gently press the gelato down into the mold and flatten the surface. Sprinkle a little of the almond biscotti crumbs over the top of each. Cover and freeze for 3 hours.
- To make the chocolate shell coating, place the chocolate chips in a microwave safe bowl. Heat for 1 minute, then stir. Heat again in 30 second increments, stirring each time. When there are just a few solid bits of chocolate left, stir in the coconut oil until both the oil and remaining chocolate chips are melted and smooth. Cover and set aside at room temperature.
- Line a sheet pan with parchment or wax paper, then set a wire rack inside. Line a freezer-safe plate or small tray with more paper and set aside. The next two steps need to be done quickly, so have the magic shell, remaining cherries, and biscotti crumbs at the ready.
- Take the molds out of the freezer and let them sit for a couple of minutes at room temperature. Run the tip of an offset spatula or dull knife around the outside of each well to help them release. Turn the mold over and gently press the bottom of each to pop the gelato out (it's helpful to do this over a sheet pan). Place them flat side down on the rack.
- Give the magic shell a stir, then slowly pour it over one tartufo – start in the center and work your way to the edges in a circular pattern to cover as much as possible. Immediately add a chocolate covered cherry to the top and sprinkle on some biscotti crumbs before the magic shell hardens. Repeat the process with the remaining tartufo.
- Use a small spatula to carefully lift each tartufo off the rack (the magic shell may harden to the rack) and transfer to the prepared plate. Allow the tartufo to set up in the freezer for one hour before serving.
Notes
- Size of molds – the molds I use hold just over ¼ cup, and yield 14 mini tartufo. Depending on the size of mold you use, the yield may be different.
- Prepare your freezer before you begin – Make sure there is enough flat surface space for your molds as they will need to set up for a few hours during assembly. Once assembled, they need to refreeze again, but this time on a plate or small baking tray.
- Storing Tartufo – Wrap leftover individual tartufo in wax paper or plastic wrap and store them in an airtight container in the freezer for up to 6 months.
- Storing chocolate shell coating – Transfer extra magic shell to an airtight container and store it at room temperature. If it sets up between uses, warm it in the microwave in short bursts until it is pourable.
Nutrition
Calories: 292kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 273mg | Fiber: 2g | Sugar: 24g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg
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