Chocolate Truffle Bites

• 4 ounces semisweet chocolate, finely chopped
• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons hazelnut liqueur
• 1 teaspoon pure vanilla extract
• Cocoa powder, for dusting

1. Place the chopped chocolate in a bowl.
2. Heat the cream on the stovetop until it just reaches a boil.
3. Pour the hot cream over the chocolate, and whisk until the chocolate is smooth and melted.
4. Stir in the hazelnut liqueur and vanilla extract, and pour everything into a pie dish.
5. Place in the refrigerator until the chocolate mixture is very thick, like frostingabout 45 minutes.
6. Remove the chocolate mixture from the fridge, and use two spoons to drop rounded teaspoons of chocolate onto a parchment-lined sheet tray.
7. Run your hands under very cold water, and dry them well.
8. Roll the chocolate into round, smooth balls with your hands, then roll the balls through the cocoa powder, and place them on a serving dish.
9. If your hands warm up, stop now and then to rinse them under cold water, drying well before returning to roll.
10. If not serving immediately, place in the fridge to set.

semisweet chocolate, bittersweet chocolate, heavy cream, hazelnut liqueur, vanilla, cocoa

Taken from www.epicurious.com/recipes/food/views/chocolate-truffle-bites-384109 (may not work)