Create a double boiler by using a small pot of water on the stove. Take a medium-sized mixing bowl that fits on top of the pot. Fill the pot, but make sure that the water doesn’t boil.
Fill the medium mixing bowl with the
Semi-Sweet Chocolate Chips (2 cups)
. Place bowl over boiling pot. Lower heat, so chocolate chips slowly melt. Slowly stir chips as they melt. This should take 5 to 10 minutes.
Once chocolate is melted, remove the bowl from the pot. Mix in
Whipping Cream (2/3 cup)
Unsalted Butter (1/4 cup)
Hazelnuts (1 cup)
Stir until it is well mixed and the butter is completely melted. Place in refrigerator for 1 hour or until firm.
Take bowl out of the refrigerator. Pour the
Unsweetened Cocoa Powder (1/4 cup)
in a small bowl. With a spoon, scoop out the firm chocolate and roll with hands into a ball.
Place chocolate ball into cocoa powder and roll around until completely covered.
Place Chocolate Truffle onto a cookie sheet or large plate lined with parchment paper. Put cookie sheet or large plate in refrigerator for about an hour or until firm.