On with the food !
Adapted from Use Real Butter
1 pound good quality dark chocolate (I used Callebaut)
1 cup heavy cream
2-4 tbsps Sortilège (I went up to 7 myself, but feel free to replace with your favorite alchool)
2 cups of skinned toasted hazelnuts
Fine chop the chocolate and place in a medium bowl. Heat the cream until it begins to boil. Remove from heat and pour the cream over the chocolate. Let sit for a minute (make sure all chocolate is covered by the cream). Stir the chocolate and cream together until velvety and smooth. Stir in the Sortilège. Let the ganache cool until solid. Scoop out teaspoon-size balls of ganache and roll into a ball.
Roll in cocoa powder, powdered sugar, nuts, crushed candy, or enrobe in tempered chocolate (if enrobing, you will want a pound of chocolate for the tempering and double enrobing may be necessary if cracking occurs on the first shell). To toast the hazelnuts, place them on a cookie sheet and bake until the skins will visibly start to split (should take about 10 minutes). When the hazelnuts are done, place them in a towel while hot, and rub them together. The skins will then fall off. Don't worry about taking all the skins off, some bits will remain, but it will not affect the taste.
Happy eating !