Tartuffo - cooking recipe

Ingredients

1 1/2 pints rich chocolate-chocolate chip ice cream, slightly softened (to use 2 1/2 cups)
6 dark chocolate-covered cherries
5 ounces semisweet chocolate, coarsely chopped

Preparation

Scoop ice cream into 6 balls, using 1/2 cup ice cream for each.
While ice cream is still in scoop, push a chocolate-covered cherry into the center of each.
Place in a baking pan lined with plastic wrap and freeze at least 2 hours, until firm.
Meanwhile, melt chocolate in top of double boiler over barely simmering water.
Lay a long sheet of wax paper on an overturned jelly roll pan.
Pour chocolate on the paper and spread it to cover the length and width of the paper using a thin metal spatula.
Freeze until just before serving time.
(Chocolate will get crackly hard).
To serve: Break up chocolate into jagged pieces.
Place a few pieces in bottoms of 6 dessert dishes.
Top with ice cream balls and sprinkle each with the remaining chocolate pieces.
(Desserts may be frozen at this time).