12 ounces Toblerone chocolate, chopped
6 tablespoons 35% cream
2 tablespoons half-salt butter, softened
2/3 to 1 cup toasted hazelnuts, chopped very fine
In the top of a double boiler over hot (not boiling) water, melt chocolate with cream and butter. Stir until smooth. Pour into a bowl and refrigerate until mixture is firm but malleable. Place the hazelnuts in a small bowl; set aside. Roll chocolate mixture into 1-inch balls, then roll in hazelnuts to coat. Place truffle in paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.
Translated from the French from "Le Guide Cuisine" magazine.
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