Chocolate Truffels

By TerrySirignano

Ingredients

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

Details

Servings 24

Preparation

Step 1

In food processor with knife blade, pulse chocolate until finely ground. In 1-qt. pan heat cream to oiling. Add cream to chocolate; blend until smooth. Add butter; blend well. Line 9"by5" 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 or freeze up to 1 month. Let stand at room temperature 1 hour before serving.