Hazelnut Truffles

 Ingredients

8 oz good quality bittersweet chocolate, chopped

8 oz good quality milk chocolate, chopped

8 oz (1 cup) heavy cream

1 tablespoon hazelnut extract or Frangelico liqueur

chopped toasted hazelnuts, finely chopped (for coating)

Directions 

Chop the bittersweet chocolate and place it in a large heatproof bowl. 

In a small saucepan, heat the cream until it reaches a boil. Turn off the heat and stir in the hazelnut extract or Frangelico. Once it reaches a boil, pour it over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt. Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it. 

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller. Place the balls on a parchment-lined sheet pan, and chill overnight. 

The next day, roll each ball in chopped toasted hazelnuts. 

Makes about 32 truffles.

Recipe Source: http://sweetmemoriesdesserts.blogspot.com/2010/07/hazelnut-truffles.html