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1 1/3 cup 8 oz chocolate chips
2 tbsp. whipping cream
2 tbsp. brandy or rum
1/4 cup butter
2/3 cup confectioners sugar (icing)
2 egg yolks
1 tsp. vanilla
1/3 cup coarsely ground hazelnuts (filbert nuts)
1/2 cup cocoa
1/4 cup confectioners sugar (icing)
1/2 tsp. cinnamon
In the top of a double boiler over barely simmering water, heat chocolate, whipping cream, liqueur and butter . When the chocolate starts to soften, lift pan off the hot water and stir until chocolate has soften completely and the mixture is smooth. Place sugar on top of chocolate and the egg yolks on the sugar (to insulate them from the heat). Quickly stir this into the chocolate. Place over simmering water again and cook, stirring about 2 minutes or until the chocolate begins to thicken. Remove from water and beat in vanilla . Stir in hazelnuts. Pour this all into a shallow dish, cover with plastic wrap and chill until you can handle the mixture easily. In a small, flat dish mix cocoa, sugar and cinnamon. When chocolate has set, cut it into squares, butter your fingers and roll it into small 1 inch balls. Roll ball in the cocoa mixture. Store the truffles covered in the refrigerator, but serve them at room temperature.
Truffled Pecans: Spread 1/4" of truffle mixture between 2 pecan halves and coat with cocoa-sugar mixture. Yield approximately 5 dozen.
Submitted by Rita DeHaan, P.E.I.