Healthified Dark Chocolate-Hazelnut Truffles

 

4

oz bittersweet baking chocolate, chopped

4

oz semisweet baking chocolate, chopped

1/2

cup half-and-half

2

tablespoons hazelnut liqueur

1/2

cup hazelnuts (filberts)

• 1 In 1-quart heavy saucepan, heat both chocolates over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in half-and-half and liqueur. Refrigerate about 2 hours, stirring once, until thick enough to hold a shape.
• 2 Meanwhile, toast hazelnuts. Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins; discard skins. Cool 10 minutes; finely chop.
• 3 Place chopped hazelnuts on sheet of waxed paper. Drop chocolate mixture by rounded teaspoonfuls onto hazelnuts; roll lightly to coat (truffles do not need to be perfectly round). Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.