Chocolate Truffles

• 3 oz. unsweetened chocolate
• 1/4 c. butter
• 2 Tbsp. cream
• 7 Tbsp. confectioners sugar
• 2 Tbsp. finely ground hazelnuts
• cinnamon flavored cocoa, chocolate shot or confectioners sugar for coating

1. Definitely a brisk-weather confection.
2. Coarsely grate chocolate.
3. Melt it with butter and add cream.
4. Gradually stir in confectioners sugar and hazelnuts until lump free.
5. Cover and refrigerate 12 to 24 hours.
6. Make into individual balls by rolling about a teaspoonful of the mixture in the palm of your hand.
7. The warmth will cause the chocolate to melt slightly, so the final coating will adhere.
8. Roll balls in the coating of your choice, which will stick to them very satisfactorily.
9. Keep refrigerated, but for best flavor, remove 2 hours before serving.
10. Makes about 1/3 pound.

unsweetened chocolate, butter, cream, confectioners sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504594 (may not work)