Friday, September 18, 2009

Tartufi aka Ice Cream Truffles


Remember a few months ago when I promised that I'd show you something fun to do with ice cream? Well I'm finally getting around to posting this even though these little babies are long gone. Similar to dipping truffles, these are quick and relatively easy to make, but are so fun to serve. They are the perfect little bite size dessert. And the chocolate-oatmeal-raisin combo was wonderful. Of course, really... just add chocolate to anything and I'm pretty happy :-) I can think of countless ice cream flavors that would be just as tasty - strawberry, chocolate, hazelnut, raspberry, peanut butter, even plain vanilla would be classic.

Just a few notes.. make sure the frozen balls of ice cream are very well frozen, and work quickly to dip them... they do melt fast. I used a medium cookie scoop (I think its about 1 Tablespoon) to form the balls, then just smoothed them out using my fingers. I only took out one ball at at time while dipping to make sure each one stayed as cold as possible and didn't melt.
Tartufi The Perfect Scoop, by David Lebovitz makes 8 tartufi
  • 2 cups ice cream, any flavor
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 6 Tablespoons unsalted butter, cut into pieces
  • 1 1/2 Tablespoons light corn syrup
Line 2 dinner plates with plastic wrap or parchment paper, and put them in the frezer until they are chilled, a few hours. Use a scoop or Tablespoon to make balls of ice cream, setting them on one of the plates. Be sure each one is solid and well formed, with no dangling bits of ice cream, using your hands if necessary. Freeze the scoops thoroughly.

When ready to dip, melt the chocolate, butter, and corn syrup in a medium bowl over simmering water (alternatively, microwave at 30 second intervals, stirring well between each time). Once the mixture is melted and smooth, remove the bowl from heat.

Working 1 ice cream ball at a time, dip into chocolate using 2 soup spoons. You want a thin shell of chocolate, so toss it quickly back and forth between the spoons to remove excess chocolate. Transfer to the unused dinner plate in the freezer, and repeat with remaining scoops. Freeze until ready to serve and well chilled.


3 comments:

Stephanie said...

awesome! I am making these soon- they look amazing.

Erin said...

I have had my eye on these in The Perfect Scoop for a long time! They look fabulous!

Donna said...

Drooling here! They look sooooo gooood. Do you need food tasters? :)

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