Chocolate-hazelnut Truffles Part 1

INGREDIENTS

INSTRUCTIONS

Make the praline: 1. Preheat the oven to 350 degrees F. Spread the
hazelnuts on a baking sheet. Toast for 15 to 20 minutes, or until the
smell permeates the air. To see if the nuts are toasted, cut one in
half; it should be golden brown in the center. Remove from the oven
and let cool slightly. To remove the skins, place the nuts on a towel
and rub; the skins will slip off.  2. Lightly oil a sheet of foil; set
aside.  3. In a small saucepan over medium heat, melt the sugar,
stirring  occasionally. It should start to melt after about 6 minutes.
The  sugar will be lumpy and granular, and look like a mistake.
Persevere!. Within the next few minutes, those lumps will melt into a
smooth, amber-colored liquid. Lower the heat and stir in the toasted
hazelnuts, coating the nuts thoroughly. The mixture will be very
sticky. Immediately scrape the mixture with a metal spoon (do not use
a rubber spatula) onto the foil, spreading it out. Use a metal spoon
dipped in water to flatten it. The praline will become brittle and
difficult to pour as soon as you remove it form the heat, and you  will
not be able to scrape every last drop from the pan -- don't  worry. (To
clean the pan, soak it in hot, soapy water. The sugar will  dissolve.)
4. Let the praline cool to room temperature, about 30 minutes. Break
it into pieces and put it in a food processor. Pulse to chop as  finely
as possible into a lumpy powder. You should have 2 cups; the  praline
can keep idefinitely in an airtight container in the freezer.  Make the
truffles: 5. In a microwave-safe medium bowl, combine the  chopped
chocolate and the butter. Heat on high for 1 minute. Stir  until
smooth. If the chocolate is still fairly solid, heat for  another 30
seconds. Stir the mixture until smooth. If there still  seem to be
several unmelted pieces of chocolate, heat again for about  20 seconds,
and then stir.  6. Add the coffee and hazelnut liqueur and stir until
smooth.  7. Add the hazelnut praline and mix in thoroughly.  TO
COMPLETE, FOLLOW "TRUFFLE GENERAL INSTRUCTIONS, PART 2"  Source: Corby
Kummer's "Joy of Coffee" Posted to MC-Recipe Digest V1  #170  Date:
Sat, 27 Jul 1996 15:29:53 +0000  From: Linda Place
<placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 168
Calories From Fat: 92
Total Fat: 11.1g
Cholesterol: 8.1mg
Sodium: 3mg
Potassium: 30.4mg
Carbohydrates: 19.3g
Fiber: 1.5g
Sugar: 6.8g
Protein: 1.4g