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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.
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2
Bring the wrap around each and twist together to enclose.
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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.
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4
Rewrap.
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5
Place the balls on a baking sheet and freeze for at least 6 hours, rounding out the shape for the first hour.
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6
Remove plastic wrap from balls after about 2 hours.
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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.
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8
Remove from the heat and cool completely.
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9
(Do not refrigerate.)
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10
The mixture should be about 70 degrees and will be thick enough to make a ribbon on itself when the whisk is lifted.
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11
Line a baking sheet with waxed paper.
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12
Working with one ball at a time, dip into the ganache to coat.
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13
Immediately sprinkle with some hazelnuts.
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14
Freeze 2 hours to harden and then store in a covered container in freezer until ready to serve.
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15
To serve, warm the remaining 1/4 cup of heavy cream and whisk into remaining ganache.
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16
Add the remaining hazelnuts.
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17
Serve as a sauce for tartuffo.
