Chocolate Scotch Truffles

Directions

1. 1. Preheat the oven to 375F.
2. 2. Place 10 ounce. of the chocolate in a heavy saucepan, and heat over low heat. Remove the pan from the heat and set aside.
3. 3. Combine the egg yolks and 1/2 c. of the confectioner's sugar in a large bowl, and cream till well blended.
4. 4. Combine the cream, butter, and remaining 1/2 c. sugar in a medium-size saucepan and bring to a boil, stirring till the butter and sugar are thoroughly melted.
5. 5. Slowly pour the warm sugar mix over the egg yolk mix, whisking constantly. Mix thoroughly and set aside to cold slightly.
6. Then stir in the melted chocolate and the Scotch; beat for 1 minute.
7. 6. Place the mix in the refrigerator and refrigeratetill hard, 30 to 45 min.
8. 7. Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 min. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside.
9. 8. Roll a spoonful of the chilled chocolate around each hazelnut to create a truffle about 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and refrigeratethoroughly in the refrigerator 2 to 3 hrs.
10. 9. Heat the remaining 14 ounce. chocolate in a heavy saucepan over low heat. Remove the pan from the heat.
11. 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 refrigeratebefore serving.