Method

• 1.
  Line a baking tray with baking paper. Using an ice cream scoop, divide gelato into 8 balls. Place on prepared tray and freeze until required.
• 2.
  Place biscotti in a food processor and pulse until finely chopped. Transfer to a shallow tray and evenly spread.
• 3.
  Line a baking tray with baking paper and top with a wire rack. Wearing disposable, powder-free gloves and working quickly with 1 ball of gelato at a time, mould gelato around 1 Ferrero Rocher chocolate to form a 6cm ball. Roll in biscotti crumb, then place on rack. Repeat with remaining gelato, chocolates and biscotti crumb. Freeze for 30 minutes or until gelato balls are firm.
• 4.
  Meanwhile, to make the chocolate topping, place chocolate and oil in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Transfer to a jug and set aside to cool slightly.
• 5.
  Pour topping over gelato balls to cover the tops. Working quickly (the topping sets fast), sprinkle with nuts. Return to the freezer until ready to serve.
• 6.
  Tartufo will keep in the freezer, in an airtight container, for up to 4 weeks.