Chocolate Truffles

Directions

1. 1
   Definitely a brisk-weather confection.
2. 2
   Coarsely grate chocolate.
3. 3
   Melt it with butter and add cream.
4. 4
   Gradually stir in confectioners sugar and hazelnuts until lump free.
5. 5
   Cover and refrigerate 12 to 24 hours.
6. 6
   Make into individual balls by rolling about a teaspoonful of the mixture in the palm of your hand.
7. 7
   The warmth will cause the chocolate to melt slightly, so the final coating will adhere.
8. 8
   Roll balls in the coating of your choice, which will stick to them very satisfactorily.
9. 9
   Keep refrigerated, but for best flavor, remove 2 hours before serving.
10. 10
    Makes about 1/3 pound.