Mini truffles with gorgonzola and nut gelato

Mix the ingredients in boiling water.
Place the mixture into the batch freezer/gelato-maker. Remove the gelato from the batch freezer when it reaches approx -4/-5°C.

Presentation
Roll the gelato into spheres and coat with dried fruit granules (pistachio, almond, etc.).
Also excellent with sweet red pepper jam made using Fabbri ConfetTua.