Mexican Chocolate Truffles

• Truffles:
• 3 cups semi-sweet chocolate
• 1 can sweetened condensed milk
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cayenne
• Coating:
• 10 ounces dark chocolate
• 1 cup hazelnuts, chopped finely

Melt all truffle ingredients over a double boiler, making sure to stir constantly so it melts evenly. Once completely melted, remove from heat and let it cool for at least 3 hours in the refrigerator. Once cooled, scoop fudge into balls and roll in your hands until smooth. Set on a parchment or wax paper lined sheet pan. Place in the freezer for 20 minutes before coating in the chocolate.

For the coating, melt chocolate in the microwave in 20 second increments until just melted. Use two forks to dip the chocolate balls into the melted chocolate. Let excess chocolate drip. In a separate bowl, roll in chopped hazelnuts. Place back on parchment lined sheet and let them set in the fridge or freezer for a few hours. Makes about 25 truffles.