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Chocolate Tartufo


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Rate this recipe 2.5/5 (2 Votes)


  • 600g good-quality chocolate or stracciatella ice cream
  • 4 glace cherries or whole hazelnuts
  • de-shelled
  • 2 tbsp. cocoa powder mixed with 1 tsp. cinnamon
  • Good quality chocolate topping
  • To prepare
  • Baking paper
  • String or food friendly fine rubber bands


servings 4
Level of difficulty Average
Cost Average budget


Step 1

Take the ice cream out of the freezer around 15 minutes before you want to use it so that is softens.

Cut out four, large-ish square pieces of wax baking paper.

Place a rounded and fairly generous scoop of ice-cream in the centre of each piece of baking paper.

Step 2

On top and in the middle of this, place your glace cherry or hazelnut. If one hazelnut looks too small, add a couple more very close together.

On top of this, place another scoop of ice cream around the same size of the first.

Step 3

Bring the sides of the baking paper up around the ice cream and quickly mould into a ball shape. Twist the top and tie with string or rubber band. Place in the freezer, positioned so they retain their shape.

Step 4

When it’s time to serve, scatter cocoa powder onto a plate.

Untie the parcel and quickly roll in the powder, making sure it is evenly distributed. Roll into a cup or small bowl and drizzle with topping.


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