Prep. Time 35 mins
Cooking Time 2 mins
Yields 60 to 70 truffles
8 oz (226 g) semisweet chocolate
2 tbsp (30 ml) whipping cream 35 %
2 tbsp (30 ml) Irish Cream (Bailey's) or coffee liquor
1/4 cup (57 g) butter
2/3 cup (200 g) icing sugar
2 egg yolks
1 tsp (5 ml) vanilla extract
1/3 cup (75 ml) ground hazelnut (in food processor)
1/2 cup (56 g) cocoa powder
1/4 cup (75 g) icing sugar
1/2 tsp (2 ml) cinnamon
Instructions In top of a double boiler, slowly melt chocolate with both creams and butter. Once chocolate starts to melt, remove saucepan from double boiler and stir mixture until chocolate has completely melted. Sprinkle sugar over chocolate mixture and pour eggs yolks over the sugar (to protect from heat). Stir quickly. Return mixture to double boiler and cook for 2 minutes while stirring.
Remove from heat and add vanilla and hazelnuts. Mix well. Pour mixture into large dish and cover. Let cool until mixture is easy to work. Meanwhile, in small bowl, mix well cocoa, sugar and cinnamon. When chocolate mixture is ready to manipulate, cut in small squares. Smear fingers with butter and quickly shape chocolate squares into small balls. Roll balls into cocoa and sugar mixture and refrigerate. Serve at room temperature.