Hazelnut Tartuffo

1. 1

   At least a day ahead of serving, shape the gelato into balls by arranging 5 squares of plastic wrap on a countertop and placing a portion of the gelato in the center of each.

2. 2

   Bring the wrap around each and twist together to enclose.

3. 3

   Mold each into a ball (the shape doesn't have to be perfect at this point), unwrap and push a cherry into each center.

4. 4

   Rewrap.

5. 5

   Place the balls on a baking sheet and freeze for at least 6 hours, rounding out the shape for the first hour.

6. 6

   Remove plastic wrap from balls after about 2 hours.

7. 7

   For the ganache coating, melt the chocolate in the top of a double boiler over simmering water and whisk in 1/2 cup heavy cream until completely smooth.

8. 8

   Remove from the heat and cool completely.

9. 9

   (Do not refrigerate.)

10. 10

    The mixture should be about 70 degrees and will be thick enough to make a ribbon on itself when the whisk is lifted.

11. 11

    Line a baking sheet with waxed paper.

12. 12

    Working with one ball at a time, dip into the ganache to coat.

13. 13

    Immediately sprinkle with some hazelnuts.

14. 14

    Freeze 2 hours to harden and then store in a covered container in freezer until ready to serve.

15. 15

    To serve, warm the remaining 1/4 cup of heavy cream and whisk into remaining ganache.

16. 16

    Add the remaining hazelnuts.

17. 17

    Serve as a sauce for tartuffo.

* Per serving · 4 servings · Values may vary.