|Sweet cooking chocolate||12 Ounce (3 Bars, 4 Ounce Each)|
|Butter/Margarine||3⁄4 Cup (12 tbs), cut into pieces|
|Eggs||2 , beaten|
|Egg yolks||2 , beaten|
|Ground filberts||3⁄4 Cup (12 tbs), divided|
|White cr�me de menthe||1⁄3 Cup (5.33 tbs)|
Place chocolate in medium bowl.
Microwave at 50% (Medium) 2 to 5 minutes, or until melted, stirring 2 or 3 times.
Stir in butter until melted.
Blend in eggs and egg yolks.
Microwave at 50% (Medium) 4 1/2 to 5 1/2 minutes, or until very hot and thickened, stirring with wire whip several times.
Blend in 1 cup ground filberts and creme de menthe.
Refrigerate 3 hours, or until mixture is firm enough to shape into balls.
Shape into 1- to 1 1/2-in balls.
Mix remaining 3/4 cup filberts and the cocoa.
Roll balls in filbert mixture to coat.
Freeze in single layer on tray until firm.
Wrap, label and freeze no longer than 6 months.
To serve, unwrap 12 truffles and arrange in single layer on plate.
Microwave at 30% (Medium-Low) 1 minute, rearranging once.
Let stand 10 minutes.
Repeat, as desired.