Hazelnut truffles

For about 70 pieces.

Melt in a Bain-Marie 225 g chopped chocolate and butter into small pieces.

Lined with baking paper a baking sheet from 18 centimeters to square the edges.

Pour the cream in a saucepan, bring to a boil and cream.

gradually the mixture of chocolate and butter.

Add the rum and the icing sugar and stir to mix everything.

Pour the mixture into the baking dish and keep in the fridge until the next day.

Make toast hazelnuts and almonds in the hot grill and let cool.

Remove the truffle cream from paper and cut it into cubes, pressing on each a hazelnut or almond.

Melt the remaining chocolate.

Place each candy on the fork and, holding it onto the bowl, let them fall over a spoonful of melted chocolate.

Ranked as the truffles on a tray lined with greaseproof paper.

Put in a paper funnel and squeeze chocolate over truffles as decoration.

Keep them in the refrigerator until you are well rassodati.