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Yields about 3 dozen Kisses
1 cup Whipping cream
8 oz Milk chocolate chopped into 1/2 inch pieces
2 tbsp Unsalted butter at room temperature
1 cup Ground hazelnuts (approximately 1/2 lb of hazelnuts with skins removed and processed into a paste in food processor or blender)
1 lb Whole Hazelnuts toasted lightly and shells removed 1 lb Semisweet chocolate￼ for decoration
Scald cream in heavy saucepan and pour over chocolate. Beat chocolate until smooth then add the butter. Beat vigorously to incorporate the butter. Beat in the ground hazelnuts until mixture is well mixed, light and fluffy. Chill mixture until firm. Scrape spoon or melon-ball cutter across surface of chilled mixture to gather a bit of truffle mixture then quickly press with fingertips into 1 inch balls. Place on a cookie sheet and press a whole hazelnut into the ball. Dip centers into semisweet chocolate to coat. Wrap in colored confectioners foil or squares of tissue paper and give to special friends.