Line a baking sheet with parchment paper.

Scoop 1/2 cup portions of hazelnut gelato and form into balls.

Insert a maraschino cherry into the center of each gelato ball.

Place the balls on the prepared baking sheet and freeze for at least 2 hours until firm.

Fact: Tartufo was first created in Pizzo, Italy. The original version encased fruit or chocolate inside layers of gelato.

In a double boiler or microwave-safe bowl, melt the dark chocolate chips and coconut oil together until smooth.

Let the chocolate mixture cool slightly but keep it warm enough to coat the gelato balls evenly.

See also Hot Cheetos Boudin Balls Recipe

Remove the frozen gelato balls from the freezer.

Dip each ball into the melted chocolate, ensuring it’s fully covered.

Roll the chocolate-covered balls in cocoa powder and chopped hazelnuts.

Note: Freeze again for a firmer coating.

Place the coated gelato balls back onto the parchment-lined sheet.

Freeze for an additional hour, allowing the chocolate coating to harden completely.

When you’re ready to serve, let them sit at room temperature for about 5 minutes to soften slightly.

Warning: Don’t skip the second freeze; it ensures the tartufo holds its shape when you serve it!