Chocolate Truffles - unsweetened chocolate

Method

• Definitely a brisk-weather confection.
• Coarsely grate chocolate.
• Melt it with butter and add cream.
• Gradually stir in confectioners sugar and hazelnuts until lump free.
• Cover and refrigerate 12 to 24 hours.
• Make into individual balls by rolling about a teaspoonful of the mixture in the palm of your hand.
• The warmth will cause the chocolate to melt slightly, so the final coating will adhere.
• Roll balls in the coating of your choice, which will stick to them very satisfactorily.
• Keep refrigerated, but for best flavor, remove 2 hours before serving.
• Makes about 1/3 pound.