Step 1

Soften the ice cream in the refrigerator for 20 minutes. Set out four sheets of baking paper. Working quickly, place a big scoop of softened ice cream onto each one. Lightly press a glace cherry into the middle.

Step 2

Top with another big scoop of ice cream. Draw up the paper and twist the top tightly to fasten. Place on a tray and freeze overnight. If they aren't nice and round, then wait 3-4 hours until they have firmed up, then reshape them into balls with your hands and refreeze.

Step 3

Remove the tartufo from the freezer 5 minutes before you want to serve them, then peel off the baking paper. Sit them in a paper muffin case.

Step 4

Dust each tartufo heavily with bitter cocoa powder, place in a chilled glass or glass bowl, then sprinkle with the toasted hazelnuts.