Hazelnut Truffles

Source: cdkitchen

1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
1 tablespoon hazelnut liqueur such as Frangelico (optional)
1/4 cup finely chopped hazelnuts (filberts)

Bring the cream to a boil in a small saucepan over moderate heat. Place the chopped chocolate in a small bowl and pour the hot cream over it. Stir until the chocolate is melted and the mixture is smooth. Add the optional liqueur and half the chopped hazelnuts. Refrigerate until the mixture is firm. Scoop with a spoon and roll into balls about 3/4 inch in diameter. Roll in the remaining hazelnuts.