Chocolate Scotch Truffles

1. 1

   Preheat the oven to 375F (190C).

2. 2

   Place 10 oz.

3. 3

   of the chocolate in a heavy saucepan, and melt over low heat.

4. 4

   Remove the pan from the heat and set aside.

5. 5

   Combine the egg yolks and 1/2 cup of the confectioner's sugar 4.

6. 6

   Combine the cream, butter, and remaining 1/2 cup sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted.

7. 7

   Slowly pour the hot sugar mixture over the egg yolk mixture, Mix thoroughly and set aside to cool slightly.

8. 8

   Then stir in the melted chocolate and the Scotch; beat for 1 minute.

9. 9

   Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.

10. 10

    Meanwhile, place the hazelnuts on a baking sheet and toast.

11. 11

    Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins.

12. 12

    Set them aside.

13. 13

    Roll a spoonful of the chilled chocolate around each hazelnut Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.

14. 14

    Melt the remaining 14 oz.

15. 15

    chocolate in a heavy saucepan Remove the pan from the heat.

16. 16

    Sprinkle a shallow dish generously with cocoa.

17. 17

    Dip each truffle in the melted chocolate, covering it completely.

18. 18

    Then lift it out with a fork and roll it in the cocoa.

19. 19

    Arrange the truffles on the baking sheet again, and chill before serving.

* Per serving · 4 servings · Values may vary.