Place the cookies in a food processor and process until fine crumbs are formed. Pour these into a shallow bowl.

Take a clean piece of waxed paper and place the vanilla ball on it. Scoop out ¾ cup of the chocolate frozen dessert and mold it around the vanilla ball. I found it was easiest to use an ice cream scoop to scoop out smallish scoops, then I used my hands and the waxed paper to form a layer around the vanilla center.

Wrap the ball up in waxed paper, and use the paper and your hands to form a ball.

Repeat these steps with the rest of the ingredients to make two tartufos.

Place the waxed paper wrapped tartufos in the freezer to solidify for about 30 minutes.

Place two clean sheets of waxed paper near the cookie crumbs. Remove the tartufos from the freezer, and unwrap one, placing it in the cookie crumbs. Roll it around to completely coat it, then place it on a clean sheet of waxed paper, wrap it up and place it in the freezer again. Repeat with the other tartufo.

Freeze until very firm, about 1 ½ hours.

Remove the waxed paper, serve, and enjoy!