Directions

1. Working quickly, shape the ice cream into four equal balls.
2. Bury two truffles inside each ball.
3. Wrap each ball in plastic wrap and freeze for 4 hours, along with 4 dessert plates.
4. Heat the chocolate in the top of a double boiler, over barely simmering water, stirring until it is completely melted.
5. At serving time, unwrap the ice cream balls, place on the chilled dessert plates and pour the melted chocolate over to cover.