Ingredients:

• 3/4 cup confectioners’ sugar;
• 2 tablespoons baking cocoa;
• 4 milk chocolate candy bars (1.55 ounces each);
• 6 tablespoons butter;
• 1/4 cup heavy whipping cream;
• 24 whole hazelnuts;
• 1 cup ground hazelnuts, toasted.

Directions: In a large bowl, sift together confectioners’ sugar and cocoa; set aside. In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.