Chocolate Hazelnut Tartufo Recipe

Chocolate Hazelnut Tartufo Recipe

Chocolate Hazelnut Tartufo Recipe

Chocolate Hazelnut Tartufo Recipe

Chocolate Hazelnut Tartufo Recipe

Recipe source;


  1. Whole milk – 2 cups
  2. Heavy cream – 1 cup
  3. White sugar – 1/3 cup
  4. Egg yolks – 4
  5. White sugar – 1/3 cup
  6. Chocolate hazelnut spread (such as Nutella┬«) – 1/2 cup
  7. Instant espresso powder – 2 tablespoons
  8. Vanilla extract – 1/2 teaspoon
  9. Fine quality bittersweet chocolate – 3 ounces
  10. Finely chopped8 maraschino cherriesfrozen whipped topping, thawed (optional)


  • Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat tir until the sugar dissolves, about 3 to 5 minutes.
  • In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes.
  • Stir 1/2 cup of the milk mixture into the egg yolks then pour all of the egg mixture into the saucepan, stirring continuously.
  • Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes.
  • Remove from heat.
  • Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined.
  • Pour through a mesh strainer into a bowl.
  • Refrigerate several hours until cold.
  • Pour into an ice cream maker and freeze according to manufacturer’s directions.
  • Transfer gelato into an airtight container and place in freezer until solid.

To make the tartufo:

  • Scoop 4-ounce portions of gelato and form into balls using your hands.
  • Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet.
  • Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve.
  • Serve with whipped topping, if desired.
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