Tartuffo

Directions

1. 1
   Scoop ice cream into 6 balls, using 1/2 cup ice cream for each.
2. 2
   While ice cream is still in scoop, push a chocolate-covered cherry into the center of each.
3. 3
   Place in a baking pan lined with plastic wrap and freeze at least 2 hours, until firm.
4. 4
   Meanwhile, melt chocolate in top of double boiler over barely simmering water.
5. 5
   Lay a long sheet of wax paper on an overturned jelly roll pan.
6. 6
   Pour chocolate on the paper and spread it to cover the length and width of the paper using a thin metal spatula.
7. 7
   Freeze until just before serving time.
8. 8
   (Chocolate will get crackly hard).
9. 9
   To serve: Break up chocolate into jagged pieces.
10. 10
    Place a few pieces in bottoms of 6 dessert dishes.
11. 11
    Top with ice cream balls and sprinkle each with the remaining chocolate pieces.
12. 12
    (Desserts may be frozen at this time).