Frozen Truffle

The frozen truffle is a classic dessert of the Italian tradition, especially from the Umbrian cuisine and the surrounding regions. Here’s how to prepare it:

Ingredients

• 500 ml of vanilla ice cream
• 500 ml of chocolate ice cream
• 200 g of dark chocolate
• Unsweetened cocoa powder, as needed

Preparation

1. Start by taking some chocolate ice cream and forming balls a bit smaller than a tennis ball, using your hands or an ice cream scoop if available. Proceed quickly to prevent the ice cream from melting.
2. Do the same with the vanilla ice cream, but forming slightly larger balls.
3. Hollow out the vanilla ice cream ball to fit the chocolate ice cream ball inside of it. Cover the hole with a bit of vanilla ice cream so that the chocolate ice cream is completely hidden.
4. Place the stuffed balls in the freezer for at least an hour so they firm up well.
5. Meanwhile, melt the dark chocolate in a double boiler or microwave, being careful not to burn it.
6. Once the ice cream balls have hardened, take one ball out of the freezer at a time and, using two spoons or your hands, quickly dip it into the melted dark chocolate.
7. Lay the truffles on parchment paper and put them back in the freezer for at least another 30 minutes.
8. Before serving, roll the truffles in unsweetened cocoa powder to give them the classic look of a truffle.

Curiosity

The name “truffle” for this dessert comes from its resemblance to the truffle, the precious fungus found in the undergrowth: the ice cream, especially when coated in cocoa, can resemble a real truffle. This sweet offers a delightful contrast of temperatures and textures between the cold interior and the crunchy chocolate coating.