chocolate truffles

By momofsixplus1

Ingredients

• 8 oz bittersweet chocolate
• 1/2 cup heavy or whipping cream
• 3 tbsp. unsalted butter, softened
• 1/3 cup toasted and finely chopped hazelnuts
• 3 tbsp unsweetened cocoa

Preparation

Step 1

In food processor with knife blade, pulse chocolate until finely ground. In 1-quart pan, heat cream to boiling. Add cream to chocolate; blend until smooth. Add butter, blend well.

Line 9 x 5 loaf pan with plastic wrap. Pour chocolate mixture into pan. Refrigerate until cool and firm enough to handle, 3 hours.

Invert chocolate block onto cutting board. Cut chocolate into 24 pieces. Shape each piece into a ball. Roll half the truffles in hazelnuts, roll the other half in cocoa. refrigerate up to 1 week, of freeze up to 1 month. Let stand at room temperature 1 hour before serving.

**Dress them up by adding 2 tablespoons of your favorite liqueur, such as amaretto or kahlua, to the melted chocolate mixture.