Chocolate Hazelnut Truffle Dessert

Truffle Dessert:
1 cup whipping cream
1/4 cup margarine
2 (8oz each) Nestle® semisweet chocolate
4 egg yolks
3/4 cup powdered sugar
3 tbsp. rum or orange juice
1 cup coarsely chopped hazelnuts or filberts, toasted

Custard:
1 cup whipping cream
1/4 cup sugar
1 tsp. cornstarch
3 egg yolks
1 tsp. vanilla

For truffle dessert, in 2 qt saucepan, combine 1 cup cream, margarine and
chocolate. Cook over medium heat until chocolate is melted 5 to 7 minutes.
Whisk 4 egg yolks, one at a time, continue cooking and stirring
constantly until mixture reaches 160° and thickens slightly, 3 to 4 minutes.
Remove from heat; whisk in powdered sugar and rum. Stir in hazelnuts.

Line 8 x 4" loaf pan with foil leaving 1" of foil over each edge. Pour
chocolate mixture into prepared pan. Freeze 8 hours or overnight.

For custard, in 2qt saucepan, cook 1 cup cream over medium heat until it just come to boiling, 4 to 6 minutes. Remove from heat. Meanwhile, in medium bowl, combine sugar and cornstarch. Whisk in 3 egg yolks until mixture is

light and creamy, 3 to 4 minutes. Gradually whisk hot cream into beaten egg yolks. Return mixture to saucepan. Stir in vanilla. Cook over medium
heat, stirring constantly until custard reaches 160° and thick enough to
coat back of metal spoon 4 to 5 minutes. (DO NOT boil because egg yolks
will curdle.) Cool completely, cover and refrigerate 8 hours overnight.

To serve, remove truffle dessert from pan using foil to lift out. Remove
foil. Slice truffle dessert with hot knife into 16 slices. Spoon about 1 tbsp. of custard onto individual dessert plates. Place slice of truffle dessert over custard.

Makes 16 servings