Gelato Truffles

Name: Gelato Truffles
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 24 serving
Ingredients: 1/2 pint about Raspberry Dark Chocolate Gelato; 1/2 pint about Strawberry Chocolate Chip Gelato; 1/2 pint about Red Velvet Cream Cheese Swirl Gelato (recipe below); Valentine's Sprinkles or other toppings of your choice; 1 1/2 cups white chocolate; 2 tbsp coconut oil; 1 1/2 cups milk chocolate; 2 tbsp coconut oil; 1 1/2 cups dark chocolate; 2 tbsp coconut oil; 2 cups whole milk; 1 cup heavy cream; 3/4 cup powdered sugar; 2 tbsp cornstarch; 3 tbsp red velvet cake mix; 1 tbsp red velvet emulsion; 2 oz butter; 2 oz cream cheese; 1 cup powdered sugar; 1/2 tsp vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
24
Calories
190 kcal
Course
Dessert
Cuisine
Italian

Gelato Truffles

Dexter Sheppard

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Three flavors of homemade gelato made into bite-sized truffles that are dipped in chocolate then covered in sprinkles.

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Ingredients

Servings

Truffles

1/2 pint about Raspberry Dark Chocolate Gelato
1/2 pint about Strawberry Chocolate Chip Gelato
1/2 pint about Red Velvet Cream Cheese Swirl Gelato (recipe below)
Valentine's Sprinkles or other toppings of your choice

White Chocolate Hard Shell

1 1/2 cups white chocolate chopped (I used Wilton's Bright White melts)
2 tbsp coconut oil refined

Milk Chocolate Hard Shell

1 1/2 cups milk chocolate chopped (I used Wilton's Light Cocoa melts)
2 tbsp coconut oil refined

Dark Chocolate Hard Shell

1 1/2 cups dark chocolate chopped (I used Wilton's Dark Cocoa melts)
2 tbsp coconut oil refined

Red Velvet Cream Cheese Swirl Gelato

2 cups whole milk
1 cup heavy cream
3/4 cup powdered sugar
2 tbsp cornstarch
3 tbsp red velvet cake mix
1 tbsp red velvet emulsion
2 oz butter softened
2 oz cream cheese softened
1 cup powdered sugar
1/2 tsp vanilla extract

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Instructions

Red Velvet Cream Cheese Swirl Gelatos

In a medium saucepan, whisk together milk, heavy cream, powdered sugar, cornstarch, red velvet cake mix, and red velvet emulsion.
Place saucepan over medium heat and whisk constantly for 7-10min or until mixture bubbles and thickens.
Strain mixture through a fine sieve. Cover surface with plastic wrap and refrigerate for 1 1/2 to 2 hours or until completely cool.
While gelato mixture is cooling, prepare the cream cheese icing. In a mixer, mix together the butter, cream cheese, and vanilla. Add in powdered sugar, a 1/2 cup at a time, until mixture becomes creamy.
Once gelato mixture is completely cool, pour into an ice cream maker and churn for 10 min (This is less than what you would do to churn ice cream).
Scrape half of the gelato mixture into a freezer safe container. Top with half of the icing and use a knife to loosely swirl. Top with the remaining gelato and the rest of the icing and swirl one last time.
Freeze for at least 2 hours before serving.

Gelato Truffles

With a mini ice cream scoop, scoop out 8 balls of each flavored gelato onto a parchment paper lined baking sheet. Put into the freezer for 3o min.
While gelato scoops are freezing, melt each flavor of chocolates separately with 2 tbsp of coconut oil in the microwave (I melted the chocolate in 30-second increments until completely smooth to avoid burning the chocolate).
Once the chocolates are melted and the gelato has been frozen for 30 min, dunk each gelato ball in their corresponding chocolate shell. I dipped the raspberry dark chocolate gelato in white chocolate, the strawberry mini chocolate chip gelato in the milk chocolate, and the cream cheese swirl red velvet gelato in the dark chocolate.
Moving quickly, before each chocolate shell hardens (should harden within 30 seconds), sprinkle on a bit of Valentines sprinkles.
Once chocolate shells harden, serve immediately. You can also freeze for future consumption. If frozen, I would set out for 5-10min before eating again to let gelato soften.