Tartufo

Directions

1. 1
   Spray 64 (2-1/2-inch) muffin cups (or 8 muffin cups for trial recipe) generously with cooking spray; set aside.
2. 2
   Prepare cheesecake filling with milk as directed on package.
3. 3
   Blend in melted chocolate.
4. 4
   Gently stir in whipped topping.
5. 5
   Use a #16-scoop to portion cheesecake filling evenly into prepared muffin cups.
6. 6
   Make a well in the center of batter in each cup.
7. 7
   Use a #60 scoop to portion sorbet into each well; cover with another #16 scoop of the cheesecake filling.
8. 8
   Freeze about 3 hours or overnight until firm.
9. 9
   Remove the desserts from the freezer about 15 minutes before serving to soften slightly.
10. 10
    Carefully run small metal spatula around edge of each cup to loosen dessert; unmold into shallow pan.
11. 11
    Roll in grated chocolate until evenly coated.
12. 12
    Serve frozen.