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Using a 1 1/2-inch-diameter ice cream scoop, make 8 small scoops of each flavor.
Place scoops on a tray lined with wax or parchment paper. Freeze until ready to
assemble.
To Assemble: Place coconut, cocoa powder and nuts on separate dinner-sized
plates. Roll Vanilla Ice Cream scoops in the coconut. Roll French Silk scoops in
cocoa powder. Roll Caramel Praline Crunch Yogurt Blends scoops in pecans. Immediately
after rolling, place scoops back on tray and return to freezer. Freeze 2-3 hours
before serving.
To Serve: Stir together chocolate syrup and hazelnut-flavored liqueur. Pour
a small pool of chocolate sauce on 8 separate dessert plates. Place one of each
flavor ice cream truffle on each plate. Drizzle with additional sauce. Serves 8.
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