Chocolate Hazelnut Truffles
|Confectionery sugar||3⁄4 Cup (12 tbs)|
|Baking cocoa||2 Tablespoon|
|Milk chocolate candy bars||6 1⁄4 Ounce (4 In Number, 1.55 Ounce Each)|
|Heavy whipping cream||1⁄4 Cup (4 tbs)|
|Ground hazelnuts||1 Cup (16 tbs), toasted|
In a large bowl, sift together the confectioners' sugar and cocoa; set aside.
In a saucepan, melt the candy bars and butter.
Add the cream and reserved cocoa mixture.
Cook and stir over medium-low heat until the mixture is thickened and smooth.
Pour into an 8-in.square dish.
Cover and refrigerate overnight.
Using a melon bailer 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.