Chocolate

-chocolate 2 Egg yolks

1 c Confectioner's sugar

1/2 c Heavy or whipping cream

4 tb (1/2 stick) unsalted butter

1/4 c Scotch whiskey

30 Whole shelled hazelnuts

1 c Sifted unsweetened cocoa

1. Preheat the oven to

2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over

3. Combine the egg yolks and 1/2 cup of the confectioner's sugar in a

4. Combine the cream, butter, and remaining

1/2 c. sugar in a

medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted. 5. Slowly pour the hot sugar mixture over the egg yolk mixture,

1 minute.

6. Place the mixture in the refrigerator and chill until firm,

30 to

45 minutes.

7. Meanwhile, place the hazelnuts on a baking sheet and toast them

15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around each hazelnut to

1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.

9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low

heat. Remove the pan from the heat. 10. Sprinkle a shallow dish generously with cocoa. Dip each truffle

in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins