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Mocha Tartufo

For the kids, make some of the tartufo with vanilla ice cream, and stuff each scoop with a malted milk ball.

  • prep: 35 mins
    total time: 5 hours 40 mins
  • servings: 8

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Ingredients

  • 3 pints coffee ice cream, slightly softened
  • 54 chocolate-covered espresso beans (about 2 ounces)
  • 1 package (9 ounces) chocolate wafer cookies, crushed (2 3/4 cups )

Directions

  1. Step 1

    Line a rimmed baking sheet with plastic wrap; place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal; transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2 to 3 hours.

  2. Step 2

    Remove ice cream balls from freezer and allow to soften at room temperature for 3 to 5 minutes. (This will help the crushed wafers adhere in next step).

  3. Step 3

    Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.

Source
Everyday Food, March 2006

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Reviews (1)

  • 23 Jan, 2008

    These were a big hit at my dinner party. Delish with a dollop of whipped cream.