Bittersweet Chocolate and Hazelnut Truffles

• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup plus 2 tablespoons whipping cream
• 1 tablespoon brandy
• 1/4 teaspoon vanilla extract
• 6 tablespoons ground toasted hazelnuts
• 1 1/2 cups hazelnuts, toasted, chopped

1. Place chocolate in medium metal bowl.
2. Bring cream to simmer in small saucepan.
3. Pour over chocolate; let stand 2 minutes.
4. Whisk until smooth.
5. Mix in brandy and vanilla.
6. Cool completely, stirring occasionally, about 30 minutes.
7. Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes.
8. Mix in 6 tablespoons ground hazelnuts.
9. Cover and refrigerate truffle mixture until firm, about 2 hours.
10. Line baking sheet with waxed paper.
11. Place 1 1/2 cups chopped nuts in another medium bowl.
12. Fill glass with hot water.
13. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle.
14. Drop truffle into nuts; roll to coat completely and press to adhere.
15. Place on prepared sheet.
16. Repeat with remaining truffle mixture and nuts.
17. Cover and chill until firm, about 1 hour.
18. (Can be made 2 days ahead; keep chilled.)

bittersweet, whipping cream, brandy, vanilla, ground toasted hazelnuts, hazelnuts

Taken from www.epicurious.com/recipes/food/views/bittersweet-chocolate-and-hazelnut-truffles-102165 (may not work)