Dark Chocolate-Hazelnut Truffles

Step 1: In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth.

Step 2: Remove from heat.

Step 3: Stir in butter, a few pieces at a time.

Step 4: Stir in liqueur.

Step 5: Place plastic wrap over surface of chocolate.

Step 6: Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.

Step 7: Meanwhile, heat oven to 350°F.

Step 8: Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.

Step 9: Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls

Step 10: Place on plate; cover loosely. Store loosely covered in refrigerator.

Step 11: Let stand at room temperature 15 minutes before serving.