Chocolate Tartufo

Ingredients

• 600g good-quality chocolate or stracciatella ice cream
• 4 glace cherries or whole hazelnuts, de-shelled
• 2 tbsp. cocoa powder mixed with 1 tsp. cinnamon
• Good quality chocolate topping
• To prepare
• Baking paper
• String or food friendly fine rubber bands
• (Makes 4)

Directions

1. Take the ice cream out of the freezer around 15 minutes before you want to use it so that is softens.
2. Cut out four, large-ish square pieces of wax baking paper.
3. Place a rounded and fairly generous scoop of ice-cream in the centre of each piece of baking paper. On top and in the middle of this, place your glace cherry or hazelnut. If one hazelnut looks too small, add a couple more very close together.
4. On top of this, place another scoop of ice cream around the same size of the first.
5. Bring the sides of the baking paper up around the ice cream and quickly mould into a ball shape. Twist the top and tie with string or rubber band. Place in the freezer, positioned so they retain their shape.
6. When it�s time to serve, scatter cocoa powder onto a plate.
7. Untie the parcel and quickly roll in the powder, making sure it is evenly distributed. Roll into a cup or small bowl and drizzle with topping.