INGREDIENTS

INSTRUCTIONS

1.  Preheat the oven to 375F.
2.  Place 10 oz. of the chocolate in a heavy saucepan,
and melt over low heat.  Remove the pan from the heat
and set aside.
3.  Combine the egg yolks and 1/2 cup of the
confectioner's sugar in a large bowl, and cream until
well blended.
4.  Combine the cream, butter, and remaining 1/2 c.
sugar in a medium-size saucepan and bring to a boil,
stirring until the butter and sugar are thoroughly
melted.
5.  Slowly pour the hot sugar mixture over the egg
yolk mixture, whisking constantly.  Mix thoroughly and
set aside to cool slightly. Then stir in the melted
chocolate and the Scotch; beat for 1 minute.
6.  Place the mixture in the refrigerator and chill
until firm, 30 to 45 minutes.
7.  Meanwhile, place the hazelnuts on a baking sheet
and toast them in the oven for 15 minutes.  Remove
them from the oven and rub handfuls of nuts in a
kitchen towel to remove the skins.  Set them aside.
8.  Roll a spoonful of the chilled chocolate around
each hazelnut to form a truffle about 1 inch in
diameter.  Set them on a baking sheet lined with waxed
paper, and chill thoroughly in the refrigerator 2 to 3
hours.
9.  Melt the remaining 14 oz. chocolate in a heavy
saucepan over low heat. Remove the pan from the heat.
10.  Sprinkle a shallow dish generously with cocoa.
Dip each truffle in the melted chocolate, covering it
completely.  Then lift it out with a fork and roll it
in the cocoa.  Arrange the truffles on the baking
sheet again, and chill before serving.
Source:  "The New Basics Cookbook," Julee Rosso &
Sheila Lukins
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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