Sweets & Baking
Tartufo di Pizzo – ice cream dessert as a house version
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Chocolate and hazelnut ice cream surround a soft chocolate center. This Tartufo-inspired home version is easy to prepare in advance.
Timing
- For: 6 servings
- Preparation: 25 min.
- Cooking time: 0 min.
- Freezing time: at least 4 hours.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 420 kcal
- Protein
- ≈ 8.6 g
- Carbohydrates
- ≈ 31.3 g
- Fat
- ≈ 27.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 360–495 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 ml good chocolate ice cream · ≈ 300 g · Volume × assumed density
Schokoladeneis (S242000)
Volume × assumed density: 500 ml × 0.6 g/ml
Varied quantity range: 225–400 g - 500 ml hazelnut ice cream · ≈ 300 g · Volume × assumed density
Haselnusscremeeis (Y9A2020)
Volume × assumed density: 500 ml × 0.6 g/ml
Varied quantity range: 225–400 g - 100 g dark chocolate · ≈ 100 g · Assumed quantity / reference product
Zartbitter-/Halbbitterschokolade (S560000) - 60 ml cream · ≈ 60 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 3 tbsp cocoa powder · ≈ 30 g · Assumed quantity / reference product
Kakaopulver stark entölt (S713000) - 50 g chopped hazelnuts · ≈ 50 g · Assumed quantity / reference product
Haselnuss (H130100)
Not included in the base calculation
- Cling film for the molds · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 ml good chocolate ice cream
- 500 ml hazelnut ice cream
- 100 g dark chocolate
- 60 ml cream
- 3 tbsp cocoa powder
- 50 g chopped hazelnuts
- Cling film for the molds
Instructions
- Line six small bowls with foil and chill for around 10 minutes.
- Spread a thin layer of chocolate ice cream around the edge of each mold and let it freeze again briefly.
- For the core, slowly melt the dark chocolate with cream, let it cool completely and divide into six portions.
- Fill with hazelnut ice cream and put some cooled chocolate filling in the middle. Top with chocolate ice cream and freeze for at least 4 hours.
- Remove the desserts from the molds, let them thaw briefly and sprinkle with cocoa powder and hazelnuts.
- Serve immediately.
Tips
- This is an interpretation that can be easily done at home; Protected or local production methods are not claimed. Allow the cream chocolate center to cool completely before filling.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
