Cookie Tartufo Recipes

TARTUFFO

Steps:

• With a small ice cream scoop, make walnut-sized balls of the chocolate ice cream. Shove a hazelnut into the center of each ball. Freeze. With a larger ice cream scoop, dig out flat globs of vanilla ice cream and pack it around the chocolate ice cream ball, covering completely. Freeze for 30 minutes. Roll in chocolate shavings and keep frozen.

EASY TARTUFO

Steps:

• Mix chopped cherries into the ice cream. Scoop ice cream mixture into six balls using an ice cream scoop. Roll in crushed cookies. Place on wax paper-lined cookie sheet and freeze until firm, about two hours.
• In a small saucepan, melt chocolate chips with oil, stirring until smooth. Cool.
• Place coated ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Freeze again until firm, at least 1 hour. Remove from freezer 10 minutes before serving.

CHOCOLATE-PISTACHIO TARTUFO

Steps:

• Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.
• In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.
• Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.
• Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.
• Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry).

CHOCOLATE-CHERRY ICE CREAM TARTUFO

Steps:

• Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using small flexible spatula, quickly spread softened cherry vanilla ice cream evenly over bottom and up sides of prepared pan. Freeze until firm, about 30 minutes. Sprinkle 1/4 cup chopped almonds, then maraschino cherries over ice cream in bottom of pan. Spread softened chocolate-chocolate chip ice cream over, filling pan completely. Freeze until ice cream is firm, about 1 hour.
• Bring 1 1/2 cups cream and corn syrup to simmer in medium saucepan. Remove from heat. Add both chocolates and whisk until smooth. Whisk in both extracts. Cool ganache to room temperature, whisking occasionally, about 45 minutes.
• Spread 2/3 cup chocolate ganache over top of ice cream. Freeze until chocolate is very firm, about 2 hours.
• Rewarm chocolate ganache over low heat just until fluid if necessary. Cool to room temperature (mixture will thicken slightly). Line baking sheet with waxed paper. Run small knife around sides of loaf pan to loosen ice cream loaf. Invert loaf onto prepared sheet; peel off plastic wrap. Working quickly and using small flexible spatula, spread 1 cup chocolate ganache over top and sides of ice cream loaf, covering ice cream completely and forming 1/4-inch-thick coating (reserve remaining ganache). Sprinkle remaining 3/4 cup chopped almonds over top and sides of chocolate-covered ice cream loaf. Freeze until chocolate is firm, about 1 hour. (Can be made 1 week ahead. Cover tartufo with plastic wrap and keep frozen. Refrigerate remaining ganache.)
• Add remaining 1/4 cup cream to ganache and rewarm over low heat to use as sauce. Cut tartufo into 1/2-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Place 2 triangles on each plate. Drizzle with warm ganache