Food & Cooking Recipes Dessert & Treats Recipes Chocolate-Pistachio Tartufo Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Photo: Bryan Gardner Prep Time: 20 mins Total Time: 2 hrs 15 mins Servings: 2 Is there anything sweeter than a Valentine's Day treat designed for sharing? This elegant, easier-than-it-looks take on tartufo, the Italian frozen dessert, is made by packing two types of ice cream into a bowl, topping them with a cookie-crumb mixture, then turning the whole thing out and coating it with a chocolate shell. It usually has a maraschino cherry hidden inside -- but ours, of course, has two. Ingredients ½ cup chocolate ice cream ½ cup pistachio ice cream 2 maraschino cherries, preferably Tillen Farms 5 chocolate wafer cookies, finely pulsed in a food processor 2 ½ 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). Cook's 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. Originally appeared: Martha Stewart Living, February 2016 Rate It Print