Mocha Tartufo

1. 1

   Line a rimmed baking sheet with plastic wrap; place in freezer.

2. 2

   Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream.

3. 3

   Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans.

4. 4

   From edges of indentation, spread and press ice cream over to seal, transfer ball to baking sheet in freezer.

5. 5

   Repeat to make 18 ice cream balls in all.

6. 6

   Freeze until hardened, 2-3 hours.

7. 7

   Remove ice cream balls from freezer and allow tor soften at room temperature for 3-5 minutes.

8. 8

   (This will help the crushed wafers adhere in next step).

9. 9

   Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat.

10. 10

    Place tartufo on baking sheet, and freeze for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.