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1
Lightly oil a 9- by 5-inch loaf pan and line with plastic wrap.
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2
In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt milk chocolate with 1/2 cup cream, stirring until smooth, and remove double boiler or pan from heat.
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3
Spoon mixture into loaf pan and tap pan on counter to level surface.
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4
Cool mixture to room temperature and chill, uncovered, 15 minutes.
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5
In cleaned top of double boiler or bowl melt white chocolate with remaining 1/2 cup cream in same manner.
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6
Stir hazelnuts into white chocolate mixture and pour evenly onto chilled milk chocolate layer.
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7
Chill confection, loosely covered, at least 6 hours, and up to 1 week.
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8
Lift confection out of pan and peel off plastic wrap.
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9
On a cutting board with a sharp large knife cut confection lengthwise into 6 strips and cut strips crosswise into 11 strips (to make a total of 66 truffles, each about 3/4-inch-square).
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10
In a double boiler or small metal bowl set over a saucepan of barely simmering water melt bittersweet chocolate, stirring until smooth, and remove double boiler or pan from heat.
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11
Cool chocolate 10 minutes.
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12
Dip 1/8 inch of white chocolate portion of each truffle into melted chocolate, letting excess chocolate drip off.
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13
Top each truffle with a small piece of crystallized violet and chill, uncovered, until firm.
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14
Truffles may be made 2 weeks ahead and chilled in layers separated by wax paper in an airtight container.
