Hazelnut Chocolate Truffles
Makes 2 to 3 dozen
1/2 pound bittersweet chocolate (Ghiradelli is great)
1 tablespoon butter
1/4 cup Hazelnut Liqueur (Frangelico)
1/4 cup plus two tablespoons heavy cream
2 tablespoons corn syrup
1/2 cup roasted, finely chopped hazelnuts and/or 1/2 cup cocoa powder
Chop the chocolate and butter into small pieces and place into a bowl.
Heat liqueur, cream and corn syrup until cream comes to a boil.
Immediately pour over the chopped chocolate and butter. Stir until smooth.
Pour into a shallow pan. Chill until chocolate becomes firm 1/2 to 1 hour.
Portion truffles with small ice cream scoop. Roll into balls with your hands.
Refrigerate until set. Roll truffles in cocoa powder or hazelnuts.
I like to do half of the truffles in cocoa and half of them in the nuts.