Chocolate Hazelnut Truffles

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                            FOOD FUNNY
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Here's an old one from Rosemary Zwick:

An amateur photographer was invited to dinner with friends and took
along a few pictures to show the hostess. She looked at the photos and
commented, "These are very good! You must have a good camera."

He didn't make any comment, but, as he was leaving to go home he said,
"That was a really delicious meal! You must have some very good pots."

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                            TODAY'S RECIPE
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Here's something for the chocolate lovers on your list.

Chocolate Hazelnut Truffles

6 oz (180 g) unsweetened chocolate, chopped
8 Tbs (120 ml) unsalted butter
4 Tbs (60 ml) cream
2/3 cup (160 ml) sifted confectioner's (powdered) sugar
4 Tbs (60 ml) finely ground hazelnuts
Cocoa, chocolate pastilles, or chocolate shot for covering

Melt the chocolate and butter together in a double boiler or in a heavy
pot over very low heat. Stir in the cream. Add the sugar and hazelnuts
gradually, stirring to eliminate lumps before adding more. Cover and
refrigerate for at least 4 hours. Form individual balls by rolling about
a teaspoonful (5 ml) in between the palms of your hands. The warmth of
your hands will melt the surface just enough for the covering to adhere.
Roll in the covering and refrigerate. For best flavor, remove from
refrigerator 2 hours before serving.
Makes about 6 oz (175 g).
Received on Sun Nov 1 07:26:41 2009