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Mocha Tartufo


Coated with crunchy wafers, our mocha tartufo (Italian for truffle) ice cream balls have chocolate-covered espresso beans buried inside.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, March 2006


  • 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 )


  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. 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. 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.

Cook's Notes

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

Reviews Add a comment

  • erinye
    23 JAN, 2008
    These were a big hit at my dinner party. Delish with a dollop of whipped cream.