1 1/2 lb Unsweetened chocolate
2 Egg yolks
1 c Confectioner's sugar
1/2 c Heavy or whipping cream
4 tb Unsalted butter
1/4 c Scotch whiskey
30 Whole shelled hazelnuts
1 c Unsweetened cocoa powder
-siftef for dusting
Preheat oven to 375 F
Place 10 oz of the chocolate in a heavy saucepan, and melt over low heat.
Remove the pan from the heat and set aside.
Combine the egg yolks and 1/2 cup of the confectioner's sugar in a large
bowl, and cream until well blended.
Combine the cream, butter, and remaining 1/2 c sugar in a medium-sized
saucepan and bring to a boil, stirring until the butter and sugar are
thoroughly melted.
Slowly pour the hot sugar mixture over the egg yolk mixture, whisking
constantly. Mix thoroughly and set aside to cool slightly, then stir in the
melted chocolate and the Scotch; beat for one minute.
Place the mixture in the refrigerator and chill until firm, 30-45
minutes.
Meanwhile, place the hazelnuts on a baking sheet and toast them in the
oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in
a kitchen towel to remove their skins. Set them aside.
Roll a spoonful of the chilled chocolate around each hazelnut to form a
truffle about 1 inch in diameter. Set them on a baking sheet lined with
waxed paper, and chill thoroughly in the refrigerator 2-3 hours.
Melt the remaining 14 oz chocolate in a heavy saucepan over low heat.
Remove the pan from the heat.
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 a baking sheet again, and
chill before serving.
Source: "The New Basic Cookbook"-Julee Rosso and Sheila Lukins
