Hazelnut Truffles

from Eggs on Sunday

8 oz good quality bittersweet chocolate, chopped
8 oz good quality milk chocolate, chopped
8 oz (1 cup) heavy cream
1 tablespoon hazelnut extract or Frangelico liqueur
chopped toasted hazelnuts, finely chopped (for coating)


Chop the bittersweet chocolate and place it in a large heatproof bowl.

In a small saucepan, heat the cream until it reaches a boil. Turn off the heat and stir in the hazelnut extract or Frangelico. Once it reaches a boil, pour it over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt. Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it.

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller. Place the balls on a  parchment-lined sheet pan, and chill overnight.

The next day, roll each ball in chopped toasted hazelnuts.

Makes about 32 truffles.