Chocolate Hazelnut Truffles with Candy Cane

[rtebalt]

1 ounce unsweetened chocolate
2 ounces semi-sweet chocolate
6 tablespoon butter
1 cup hazelnut spread
1 cup finely crushed candy canes

Melt chocolates and butter in top of a double boiler over simmering water. Remove from hot water and stir in hazelnut spread. Pour mixture onto a small baking sheet and spread 1/2 inch thick. Freeze for one hour or until firm enough to roll into balls. Roll into 1/2 inch balls. Roll balls in crushed candy canes. Place in covered container and store in the freezer. Serve from freezer.

Notes: Serve very cold, they do get soft fast.

Number of Servings: 24

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