Valentine Truffles ~
~ Skirt in the Kitchen ~
Cut chocolate into small pieces with a serrated knife.
Attending carefully so not to over-boil, heat 3/4 cup heavy cream; whisk over 8-ounces bittersweet chocolate and 8-ounces semi-sweet chocolate in a large bowl.
Stir in 1/4 cup finely chopped hazelnuts, 1 teaspoon Madagascar vanilla along with 1 tablespoon Kahlua into the melted chocolate.
Cover with plastic wrap, let set in the refrigerator for approximately 45 minutes before making into balls to dip into cocoa powder, cinnamon, and powdered sugar– combined.
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