Truffles - cooking recipe

Ingredients

3/4 c. hazelnuts or pecans
6 sq. (1 oz. size) semi-sweet chocolate
1/3 c. heavy cream
1 1/3 c. powdered sugar
1 egg white
1 Tbsp. rum (optional)
chocolate sprinkles

Preparation

Grind nuts in blender.
Line bottom of 9 x 5 x 3-inch loaf pan with waxed paper.
In heavy saucepan, combine heavy cream and chocolate.
Heat over low heat just until chocolate is melted. Remove from heat.
In medium bowl, combine nuts, powdered sugar and egg white.
Stir with wooden spoon until combined.
Stir in chocolate mixture and rum to combine well.
Turn into loaf pan. Refrigerate until firm.
Cut into 3/4-inch squares; shape in balls.
Roll in chocolate sprinkles.
Store in refrigerator. Yields 60.