Recipe: Chocolate Hazelnut Truffles (using hazelnut syrup)

CHOCOLATE HAZELNUT TRUFFLES

1/3 cup shelled hazelnuts
17 ounces good-quality semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons Da Vinci hazelnut syrup
1/4 cup unsweetened cocoa powder

Put the hazelnuts into a small baking pan and toast in a preheated 350 degree F oven 10 minutes, or until the papery skins start to crack. Remove from the oven. When cool enough to handle, put nuts into a clean kitchen towel, close and rub to remove the skins. Then chop the nuts very finely.

Put the chocolate, butter and hazelnut syrup into the top of a double boiler and place over hot water. Melt, stirring occasionally. Remove from the heat and stir to cool a bit, then stir in the nuts.

Transfer to a bowl and refrigerate for a couple of hours to set. (If the mixture becomes too hard you can soften in a microwave for about 30 seconds on low power.)

Spread the cocoa powder onto a plate. Roll the truffle mixture into 1-inch roughly-shaped balls and then roll in the cocoa. Store in refrigerator in an air-tight container.

Remove from refrigerator 1 hour before serving.

Makes about 36 truffles
Adapted from source: Da Vinci Gourmet