Chocolate Hazelnut Truffles
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted
In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.
Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Makes 2 dozen.
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