Food Network: Vanilla Gelato Bites with Chocolate and Hazelnuts

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Vanilla Gelato Bites with Chocolate and Hazelnuts
Recipe courtesy Giada De Laurentiis

Ingredients
1 pint vanilla gelato or ice cream
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 popsticks

Instructions
Place a small tray or a plate in the freezer. Remove the gelato from the
freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16
bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and
quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1
hour.

When the 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 gelato balls from the freezer, 4 at a time. Working quickly, hold the 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 gelato balls, until all the gelato balls are covered in chocolate and nuts.
Freeze the chocolate-and-nut-covered gelato for at least 1 hour.

These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1
tablespoon, is 1 1/2 inches in diameter.)