Tartufo di Pizzo | Chocolate-Covered Ice Cream Truffle

Chop the dark chocolate into small pieces and place it in a bowl. Heat the cream in a small saucepan until bubbles form around the edges, then pour it over the chocolate. Leave it undisturbed for 1 minute, then stir from the center outward until the ganache is glossy and smooth.

Once the ganache is thick enough to hold its shape on a spoon, drop six small mounds, each about one 5 ml measure, onto a parchment-lined plate. Place the plate in the freezer.

Line six small bowls or tea glasses (each a 100 ml measure) with plastic wrap, leaving some overhang. Press hazelnut ice cream against the inside of each bowl with a spoon. Put one 5 ml measure of chocolate ice cream and one ganache center in the middle. Cover with more hazelnut ice cream, gather and twist the overhanging wrap to shape the ice cream into a ball, and place the bowls in the freezer.

Mix the cocoa and powdered sugar on a wide plate. Remove the balls from the freezer one at a time, unwrap them, and roll them in the mixture to coat all over; return each coated ball to the freezer right away.

Transfer the balls to serving plates and sift a little more cocoa over them. When a spoon reaches the center, the ganache should yield more softly than the ice cream; if it feels too firm, let the balls stand at room temperature for a few minutes before serving.