This is a really quick way to make Tartuffo. Generally, they are coated by dipping balls of ice cream in chocolate, which can be a little tricky. Using a muffin cup as a base makes it fool-proof. In many restaurants, Tartuffos are made with scoops of chocolate ice cream rolled in semi-sweet chocolate chips. It is the easiest method and, while not traditional, still satisfying.

1 package (12 ounces) semi-sweet chocolate chips
4 tablespoons butter

12 medium scoops of chocolate ice cream, just a little smaller than the muffin cups. Shape the scoops and quickly return them to the freezer while you prepare the chocolate. These scoops must not get softened.

In the top of a double boiler over hot water, melt chocolate with butter. Allow to cool for 3 minutes. Paper-line a muffin pan with 12 muffin cups.

Place 1 tablespoon chocolate and then a scoop of chocolate ice cream in each paper-lined cup. Working quickly, drizzle chocolate over the ice cream until the scoops are nicely coated on top and sides. (Chocolate will firm up as it touches the ice cream.)

Place pan in freezer until chocolate is firm. Remove paper-liner and wrap each Tartuffo in plastic wrap. Store in a plastic bag in the freezer until ready to serve. Serves 12.