Dark Chocolate Hazelnut Truffles

• 12 ounces, weight Bittersweet Chocolate, (High Quality Chocolate Preferred)
• 1/2 cups Heavy Cream
• 4 Tablespoons Butter
• 3 Tablespoons Hazelnut Liqueur, Such As Frangelico (optional)
• 1 cup Hazelnuts, Chopped

1. 1. Place chocolate chips or finely chopped chocolate into a large bowl. Bring the cream and butter to a boil a small saucepan.
2. 2. Pour the hot cream into the bowl with the chocolate and let sit for 1 minute. Slowly stir the cream and chocolate with a whisk until the chocolate is completely melted. If desired, mix in the hazelnut liqueur (see note below).
3. 3. Cover and refrigerate for at least 2 hours.
4. 4. Using a teaspoon or melon baller, scoop out chocolate, and roll 1-inch balls. Roll each ball into the crushed hazelnuts. Let chill again until you are ready to consume them! The hazelnut flavor from the liqueur is more prominent if left overnight, but these can be enjoyed immediately as well.
5. Note: If chocolate doesn't completely melt before the cream cools, you can place the bowl over a pot of simmering water and stir to melt further. Let the mixture cool slightly before adding in the hazelnut liqueur.

weight bittersweet chocolate, heavy cream, butter, hazelnut liqueur, hazelnuts

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-hazelnut-truffles/ (may not work)