Chocolate truffles, makes about ½ lb.
Coarsely grate 3 oz of unsweetened chocolate.
Melt it with ¼ cup of butter over low heat.
Add 2 tablespoons of cream gradually stir in until all of the lumps are gone
7 tablespoons of confectioner’s sugar (icing sugar) and 2 tablespoons of finely chopped hazelnuts
Let this stand in a cool place for 12 to 24 hours. Make individual balls by rolling about a teaspoon full of the mixture in the palm of your hand. The heat and fiction of you working it will melt the outside a bit. So now you have one ball rolled. Have a tray with 4 tablespoons of cocoa in it with ¼ teaspoon of cinnamon in it, and another tray with sifted confectionary sugar in it. Alternate half of the balls in each tray to cover them. Make one ball and dredge it in the cocoa mix and then the next in the sugar tray. Or you can just mix the two together and just have one flavour of truffle. Refrigerate them until 2 hours before serving to get the best flavour.