Chocolate Chunk Gelato Bites with Chocolate and Hazelnuts
1 pint Roba Dolce Dark Chocolate Chunk gelato
1 (12-ounce) bag chocolate chips (about 2 cups)
1 cup finely chopped toasted hazelnuts (about 5 ounces)
Special equipment: Bite-sized ice cream scoop and wooden popsicle sticks.
Place a small tray or a plate in the freezer. Remove the Roba Dolce gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of Roba Dolce gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each Roba Dolce gelato ball. Return them to the freezer for at least 1 hour.
When the Roba Dolce gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl.
Remove the Roba Dolce gelato balls from the freezer, 4 at a time. Working quickly, hold the Roba Dolce gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts.
Return them to the freezer and continue with 4 more Roba Dolce gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered Roba Dolce gelato for at least 1 hour.
*Recipe and image courtesy of Roba Dolce.*