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