Truffles
Ingredients
- 3 oz. unsweetened chocolate, coarsely grated
- 1/4 cup butter
- 2 tablespoon [1 oz] cream
- 7 tablespoon sifted confectioners sugar
- 2 tablespoon finely ground hazelnuts.
Instructions
Melt chocolate with butter. Add cream. Gradually stir in sugar and hazelnuts until lump-free. Cover and refrigerate 12 to 24 hours. [I could wait that long] Make individual balls by rolling about a teaspoon of the mixture in the pl6am of the hand. This friction and warmth will cause the chocolate to melt slightly, so that the final coating will adhere. Roll balls in cinnamon flavored cocao, chocolate pastilles or ground almonds. Keep refrigerated, but for best flavor, remove 2 hours before serving.