Dulce de Leche Frozen Yogurt and Chocolate Sorbet Tartufos

I often create desserts that are takeoffs from one culture or another. This dessert, however, is truly a melting pot of culinary contributions. Tartufos are Italian in origin and reflect that country’s love for truffles: gelato is served in a ball to resemble a truffle’s shape, and ice cream is hidden in the center. Dulce de leche, a luscious caramelized milk sauce, is the national treat of Argentina. It has recently captured the American sweet tooth as well. Frozen yogurt is the American contribution, a low-fat alternative to ice cream that still satisfies those sweet cravings. Combine these together in one dessert, and you have a winner all over the world.


Chocolate Sorbet

  • ¾ cup sugar
  • ¼ cup unsweetened cocoa powder
  • cups water
  • ½ cup milk
  • 3 tablespoons corn syrup
  • 4 ounces bittersweet chocolate, chopped

Dulce de Leche Frozen Yogurt

  • 1 cup dulce de leche
  • cups plain yogurt
  • ¾ cup heavy (whipping) cream
  • ¼ cup milk
  • teaspoon kosher salt


To Make the Sorbet

Stir together the sugar and cocoa powder in a medium saucepan. Stir in the water, milk, and corn syrup. Bring to a boil over medium-high heat and cook for 3 minutes, stirring frequently once it comes to a boil. Remove from the heat and whisk in the chocolate until melted. Cool over an ice bath until room temperature. Refrigerate for 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 2 hours, depending on your freezer.

To Make the Frozen Yogurt

In a bowl, whisk together all the ingredients until well blended. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

To Serve the Tartufos

Pool the warm chocolate sauce on each plate. Place a tartufo on top. Serve immediately.

In Advance

The tartufos can be assembled 2 days in advance.

To Assemble the Tartufos

Grind the hazelnuts in a food processor. In a bowl, combine the hazelnuts with the chocolate sprinkles.

Scoop 8 large balls of the frozen yogurt and put them on a single layer on a baking sheet lined with plastic wrap. If they are soft, refreeze until firm. Using a scoop about inches in diameter, remove a scoop of frozen yogurt from each ball. Set the small balls aside. Working quickly, fill the hole with a scoop of the chocolate sorbet. Cover the sorbet with the reserved frozen yogurt balls. Again, refreeze the yogurt balls if they become too soft to work with.

Place a plastic bag on each hand and press the hazelnut chocolate mixture around each of the ice cream balls; if necessary, shape into round balls. Freeze until firm, about 1 hour, depending on your freezer.