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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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 (1)

11 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
01/23/2008
These were a big hit at my dinner party. Delish with a dollop of whipped cream.