Tartuffo

1. 1

   Scoop ice cream into 6 balls, using 1/2 cup ice cream for each.

2. 2

   While ice cream is still in scoop, push a chocolate-covered cherry into the center of each.

3. 3

   Place in a baking pan lined with plastic wrap and freeze at least 2 hours, until firm.

4. 4

   Meanwhile, melt chocolate in top of double boiler over barely simmering water.

5. 5

   Lay a long sheet of wax paper on an overturned jelly roll pan.

6. 6

   Pour chocolate on the paper and spread it to cover the length and width of the paper using a thin metal spatula.

7. 7

   Freeze until just before serving time.

8. 8

   (Chocolate will get crackly hard).

9. 9

   To serve: Break up chocolate into jagged pieces.

10. 10

    Place a few pieces in bottoms of 6 dessert dishes.

11. 11

    Top with ice cream balls and sprinkle each with the remaining chocolate pieces.

12. 12

    (Desserts may be frozen at this time).

No additional tips available.