Triple-Chocolate Hazelnut Truffles

Directions

1. 1
   Lightly oil a 9- by 5-inch loaf pan and line with plastic wrap.
2. 2
   In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt milk chocolate with 1/2 cup cream, stirring until smooth, and remove double boiler or pan from heat.
3. 3
   Spoon mixture into loaf pan and tap pan on counter to level surface.
4. 4
   Cool mixture to room temperature and chill, uncovered, 15 minutes.
5. 5
   In cleaned top of double boiler or bowl melt white chocolate with remaining 1/2 cup cream in same manner.
6. 6
   Stir hazelnuts into white chocolate mixture and pour evenly onto chilled milk chocolate layer.
7. 7
   Chill confection, loosely covered, at least 6 hours, and up to 1 week.
8. 8
   Lift confection out of pan and peel off plastic wrap.
9. 9
   On a cutting board with a sharp large knife cut confection lengthwise into 6 strips and cut strips crosswise into 11 strips (to make a total of 66 truffles, each about 3/4-inch-square).
10. 10
    In a double boiler or small metal bowl set over a saucepan of barely simmering water melt bittersweet chocolate, stirring until smooth, and remove double boiler or pan from heat.
11. 11
    Cool chocolate 10 minutes.
12. 12
    Dip 1/8 inch of white chocolate portion of each truffle into melted chocolate, letting excess chocolate drip off.
13. 13
    Top each truffle with a small piece of crystallized violet and chill, uncovered, until firm.
14. 14
    Truffles may be made 2 weeks ahead and chilled in layers separated by wax paper in an airtight container.