Mocha Tartufo

• 3 pints coffee ice cream, slightly softened
• 54 chocolate-covered coffee beans
• 1 (9 ounce) package chocolate wafer cookies, crushed (2 3/4 cups)

1. Line a rimmed baking sheet with plastic wrap; place in freezer.
2. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream.
3. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans.
4. From edges of indentation, spread and press ice cream over to seal, transfer ball to baking sheet in freezer.
5. Repeat to make 18 ice cream balls in all.
6. Freeze until hardened, 2-3 hours.
7. Remove ice cream balls from freezer and allow tor soften at room temperature for 3-5 minutes.
8. (This will help the crushed wafers adhere in next step).
9. Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat.
10. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.

coffee ice cream, chocolate, chocolate wafer cookies

Taken from www.food.com/recipe/mocha-tartufo-415990 (may not work)