Pizzo Truffle
Tartufo di Pizzo
Pizzo Calabro ice cream sphere with a melted dark chocolate center: the most famous Calabrian ice cream in the world.
The Tartufo di Pizzo is the iconic gelato of Pizzo Calabro, a small town on the Gulf of Sant'Eufemia. Invented in the 1950s by a local gelato maker, it has become the most famous Calabrian gelato in the world. Its shape is that of a sphere coated in cocoa: inside, the hazelnut (or chocolate) gelato hides a dark chocolate core.
Instructions
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3 steps · natural Italian voice
Prepare the chocolate heart
120 minMelt the chocolate with the heavy creamLet it cool until it becomes creamy. Pour into half-sphere molds and freeze completely (at least 2 hours).
Shape the truffles
Take the slightly softened ice cream. With cold hands (wet them in ice water), shape the ice cream into a sphere, insert the frozen chocolate center into the center, and close it to form a compact sphere. Freeze immediately.
Coat in cocoa and serve
Roll the truffles in bitter cocoa. Freeze again until ready to serve. Serve with a teaspoon hot: at the first touch the chocolate heart melts.
Chef's Tips
Your hands must be cold while shaping: rinse them in ice water. The chocolate heart must be completely frozen before incorporating it. Serve immediately after removing from the freezer: the truffle doesn't wait.
The story
The difficulty is technical: the chocolate heart must be incorporated into the ice cream while it is partially soft, then reshaped into a sphere and frozen.
Ingredients
- (16.91 fl oz) 500 ml quality hazelnut (or chocolate) ice cream
- (3.53 oz) 100 g dark chocolate
- (2 tbsp) 2 tablespoons Of heavy cream
- Bitter cocoa for breading
⚠️ Automatic ingredient-based detection. Always check product labels.
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