I made these once..they were a huge success..from Gourmet Magazine
Chocolate Hazelnut Truffles
For Hazelnut base
Unsweetened cocoa powder for dusting
1C Hazelnuts toasted skins rubbed off in kitchen towel..cool
6oz fine quality bittersweet choc (not unsweetened) finely chopped
2lg whole eggs
2lg egg yolks
12oz fine bittersweet choc finely chopped.
Make Hazelnut Base
Preheat oven to 350 Butter bottom and sides of metal 8" sq. pan..dust w/cocoa and knock out excess.
Finely ground nuts in food processor w/flour, sugar and salt. Can leave some sm chunks of nuts.
Melt butter in a 2qt. pan then remove from heat. Add choc. and whisk until smooth..stir in nut flour until just combined.
Spread batter evenly in baking pan place in middle of oven and bake until top is firm and dry and tester inserted in middle comes out w/crumbs adhering. 15-20 min. cool completely..in pan on rack approx 2 hrs.
Lightly beat yolks in a bowl. Bring cream w/salt just to a boil, then add half off it to yolks in a slow stream whisking constantly. Whisk yolk mixture w/remaining cream over low heat, whisking until slightly thickened and an instant read thermometer registers 170 (do not let boil)
Remove from heat and add chocolate,whisking until smooth..Pour Ganache over hazelnut base in pan smoothing top with metal spatula
Chill, covered until firm, at least 5 hrs.
Cut into squares w/ a warmed thin knife, wipe knife after ea cut and remove from pan while cold
Serve cold or at rm temp.
Truffles can be chilled 1 wk or frozen in pan covered tightly w/foil up to 1 month.
This recipe is a bit labor intensive but worth the effort!!