Hazelnut-Chocolate Truffles

1. 1

   Bring cream to a boil in a medium saucepan over medium-high heat; whisk in bittersweet chocolate, butter, and hazelnut liqueur until well combined. Chill at least 2 hours.

2. 2

   Place hazelnuts on a baking sheet. Bake at 350u00b0 for 10 minutes or until hazelnuts are toasted. Place warm hazelnuts in a dish towel, and rub vigorously to remove skins.

3. 3

   Process toasted hazelnuts in a food processor until ground. Place in a shallow dish.

4. 4

   Shape chocolate mixture into 1-inch balls. Melt chopped dark chocolate bar in a small saucepan over low heat. Roll each ball in 1 teaspoon of melted dark chocolate, and immediately roll in toasted, ground hazelnuts.

5. 5

   Cover and chill truffles until ready to serve.

6. 6

   Note: For testing purposes only, we used Ghirardelli Dark Chocolate for dark chocolate bar.

7. 7

   *1/2 cup semisweet morsels may be substituted for dark chocolate bar.

* Per serving · 4 servings · Values may vary.