Hazelnut Truffles

• 6 tablespoons heavy cream
• 2/3 cup light agave nectar
• 3 tablespoons unsalted butter
• 6 ounces premium-quality unsweetened chocolate, chopped
• 2 teaspoons vanilla extract
• 1 teaspoon hazelnut extract
• 1/4 cup nonfat dry milk
• 1 cup lightly toasted hazelnuts, skinned and finely chopped in a food processor

1. In a saucepan over medium heat, bring the cream, agave nectar, and butter to a boil.
2. Remove from the heat and stir in the chocolate.
3. Whisk until all the chocolate is melted and the mixture is smooth.
4. Stir in the vanilla extract, hazelnut extract, and dry milk.
5. Whisk until smooth.
6. Freeze the mixture for about 20 minutes, or refrigerate for 2 hours, or until firm.
7. To form a truffle, take a heaping tablespoon of the mixture and roll it into a ball with the palms of your hands.
8. Repeat until all the mixture is used.
9. Roll the truffles in the hazelnuts to coat.
10. Refrigerate to keep firm.
11. Remove the truffles 10 to 15 minutes prior to serving for best taste and texture.

heavy cream, light agave, unsalted butter, chocolate, vanilla, hazelnut, nonfat dry milk, hazelnuts

Taken from www.epicurious.com/recipes/food/views/hazelnut-truffles-379397 (may not work)