Yield: Yields about 6 dozen 3/4-inch truffles
These truffles use a hazelnut-chocolate blend called gianduia. To give my gianduia more complexity, I like to use a mix of dark and milk chocolates, but you can make the recipe using just one type of chocolate if that’s what you have on hand.
Sift the cocoa into a shallow bowl. Drop the truffles, a few at a time, into the bowl and shake and roll them in the cocoa until well coated. Transfer the truffles to a container with a tight-fitting lid, making sure they don’t touch each other. Refrigerate until ready to serve. Sealed, refrigerated truffles will keep for up to a week.
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