Chocolate-Pistachio Tartufo

Try this Chocolate-Pistachio Tartufo recipe for a special occasion dessert
Chocolate-Pistachio Tartufo

Bryan Gardner, Courtesy of Martha Stewart Living

Make this beautiful, intricate domed dessert for a special occassion. The chocolate and pistachio ice cream are layered, and then coated in chocolate for frozen dessert that is sure to impress.

Reprinted from Martha Stewart’s Cakes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House LLC.

2
Servings
430
Calories Per Serving
Deliver Ingredients

Notes

When you pour the chocolate over the top, don't worry about making the coating flawless — a few imperfections give the dessert a handmade charm. 

Ingredients

  • 1/2 Cup chocolate ice cream
  • 1/2 Cup pistachio ice cream
  • 2 maraschino cherries, such as Tillen Farms
  • 5 chocolate wafer cookies, finely pulsed in a food processor
  • 2 1/2 Teaspoons coconut oil, melted
  • 2 Ounces semisweet chocolate (61 percent cacao), chopped

Directions

Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.

In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.

Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.

Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.

Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry). 

Nutritional Facts

Total Fat
25g
36%
Sugar
21g
23%
Saturated Fat
16g
67%
Cholesterol
12mg
4%
Carbohydrate, by difference
43g
33%
Protein
8g
17%
Vitamin A, RAE
20µg
3%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
238mg
24%
Choline, total
37mg
9%
Fiber, total dietary
3g
12%
Folate, total
7µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
71mg
22%
Pantothenic acid
1mg
20%
Phosphorus, P
233mg
33%
Selenium, Se
3µg
5%
Sodium, Na
110mg
7%
Water
56g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.