Place the chocolate in a heatproof glass bowl and set aside.
Bring the cream to the boil in a saucepan over a medium high heat and then pour over the chocolate. Using a whisk, mix the cream through the chocolate until it is completely melted.
Add in the whiskey, vanilla extract and half the chopped hazelnuts. Cover with clingfilm and place in the fridge for about an hour until it is firm enough to scoop. (Alternatively set the truffles in a greased ice cube tray in the fridge).
When the chocolate is set, scoop out a small tablespoon amounts and roll into little balls. Sprinkle a clean work surface with the remaining hazelnuts and then roll the truffles to coat. Place back in the fridge until ready to serve.
Makes 12 Truffles
2 cups Hazelnuts, chopped and toasted
1½ cups good quality dark chocolate, broken into pieces
⅔ cup Double Cream
2 T. VOM FASS “Brothers in Arms” Irish Single Malt Whiskey