CHOCOLATE HAZELNUT TRUFFLES

By sarey

Ingredients

• 3/4 C CONFECTIONERS; SUGAR
• 2 T BAKING COCOA
• 4 MILK CHOCOLATE CANDY BARS
• 6 T BUTTER
• 1/4 C HEAVY WHIPPING CREAM
• 24 WHOLE HAZELNUTS, TOASTED

Preparation

Step 1

IN A LARGE BOWL, SIFT TOGETHER SUGAR AND COCOA; SET ASIDE. IN A SAUCEPAN, MELT CANDY BARS AND BUTTER. ADD THE CREAM AND RESERVED COCOA MIXTURE. COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL MIXTURE IS THICKENED AND SMOOTH. POUR INTO AN 8 INCH SQUARE DISH. COVER AND REFRIGERATE OVERNIGHT

USING A MELON BALLER OR SPOON, SHAPE CANDY INTO 1 INCH BALLS, PRESS A HAZELNUT INTO EACH. RESHAPE INTO BALLS AND ROLL IN GROUND HAZELNUTS--STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR