HAZELNUT TRUFFLES

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Ingredients

Level of difficulty Average
Cost Average budget

Place the chocolate in a medium bowl; set aside.

In a heavy small saucepan, combine whipping cream, sugar, and butter.

Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate.

Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally.

Cover; chill in the refrigerator for 8 to 24 hours or until firm.

Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.

Roll balls, one at a time, in finely chopped hazelnuts. Chill until firm, about 30 minutes.

Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.
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