Tartufi (Ice Cream Truffles)

I recently held a “How to make homemade ice cream” lesson for some of the teenage girls in my church. I had them make chocolate brownie ice cream, strawberry sorbet, and  ice cream sandwiches. I also brought some coconut ice cream and some delicious little balls of amazingness: Tartufi. It is a strange name (it reminds me of a French play that I studied in a couple of my theatre classes called Tartuffe) for a brilliant, little, easy treat. I made them thinking they would be like any like any old chocolate coated ice cream treat, but they surpassed my expectations. First of all, the ice cream I made for the center was amazing. Second of all, the chocolate coating was chewy and smooth (Although, the recipe says it should be crispy. I am not sure why mine turned out chewy but I liked it. I guess they would be delicious either way). These are perfect for any kind of party or gathering (tea party, baby shower, bridal shower, birthday party, etc.). Decorate the tops however you want. I took the easy way out an put a heart sprinkle on top of each one, but they look amazing with a thin white chocolate drizzle.

PRINTABLE RECIPE

Ingredients:

• 2 C. ice cream (any kind)
• 6 oz. bittersweet or semisweet chocolate, chopped
• 6 TBSP. unsalted butter, cut into pieces
• 1 1/2 TBSP. light corn syrup

Directions:

1. Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer. Once the plates are chilled, use and ice cream scoop to make balls of ice cream, setting them on one of the plates. Take care that the scoops are solid and well-formed, with no dangling bits. Use your hands if necessary. Work quickly so it doesn’t melt. Freeze the ice cream scoops thoroughly.

2. To dip the Tartufi, melt the chocolate, butter and corn syrup in a medium bowl set over a pan of simmering water. (To be honest, I used the microwave. Using the double-boiler method ensures you wont burn the chocolate like it is very easy to do in the microwave. I was just running out of time.). Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler. Remove the ice cream balls from the freezer and the second plate as well.

3. To get a thin shell, use two soup spoons to drop a frozen scoop of ice cream into the meld chocolate and toss quickly until it is coated. Transfer onto the unused dinner plate. Repeat with the remaining scoops of ice cream. Top or drizzle how ever you want Then return the scoops to the freezer until ready to serve.

Recipe from  The Perfect Scoop by David Lebovitz