I suggest you prepare a delicious frozen dessert. This Italian ice cream dessert looks delicious on a plate, and is prepared incredibly simply. Externally, the ball resembles a large chocolate truffle, for which it received the name "Tartufo" (Italian truffle). To make the dessert look more spectacular, the ball is served cut. Before serving, freeze the dessert well.
Prepare the caramel sauce: mix the sugar and water in a thick-bottomed saucepan over medium-high heat. Bring the mixture to a boil and cook until the mixture darkens.
Remove from the heat and, whisking vigorously, add the cream, vanilla syrup and a pinch of salt. Set aside to cool to room temperature.
Now let's prepare Tartufo: prepare a sheet of food wrap on which you will be comfortable to collect the dessert. Using a large ice cream spoon, dial a ball of vanilla ice cream and leave it in the spoon.
Stick a wooden stick through the hole in the center of the ice cream ball.
Put a cocktail cherry (without a stone) in the hole.
Close the cherry hole with a piece of ice cream and wrap it in cling film, shape it into a ball. Put the ice cream ball in the freezer for 15 minutes.
Take a clean sheet of food wrap, put a frozen ball of ice cream on it, stick chocolate ice cream around the vanilla ice cream, wrap it in food wrap and shape it into a ball. Place in the freezer for 30 minutes.
Chop the dark chocolate and add the chocolate topping.
Also chop the chocolate cookies (I took the "Oreo" cookies)
Mix the crushed cookies with chocolate chips and chocolate sprinkles in a plastic bag.
Put a ball of ice cream in the bag with cookies and chocolate pieces. Shake, lightly pressing the crumbs to the ice cream to completely cover the ball.
Place the finished ball on a plate and place it in the freezer for 1 hour and 30 minutes until completely solidified. (Repeat the same with the remaining ingredients).
Before serving, pour the prepared caramel sauce on a plate (a ball of ice cream is served on a "puddle" of salted caramel). Then remove the tartuffs from the freezer and cut them up. Put the ice cream dessert halves on each plate and garnish with mint sprigs.