Chocolate Scotch Truffles - chocolate

Method

• Preheat the oven to 375F (190C).
• 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 4.
• Combine the cream, butter, and remaining 1/2 cup sugar in a medium-size 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, Mix thoroughly and set aside to cool slightly.
• Then stir in the melted chocolate and the Scotch; beat for 1 minute.
• Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.
• Meanwhile, place the hazelnuts on a baking sheet and toast.
• Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins.
• Set them aside.
• Roll a spoonful of the chilled chocolate around each hazelnut Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.
• Melt the remaining 14 oz.
• chocolate in a heavy saucepan 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 the baking sheet again, and chill before serving.