4 oz bittersweet baking chocolate, chopped
4 oz semisweet baking chocolate, chopped
1/2 cup half-and-half
2 tablespoons hazelnut liqueur
1/2 cup crushed Chocolate Cheerios® cereal, finely chopped toasted pecans or flaked coconut
In 1-quart heavy saucepan, heat both chocolates over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in half-and-half and liqueur. Refrigerate about 2 hours, stirring once, until thick enough to hold a shape.
Place cereal on sheet of waxed paper. Drop chocolate mixture by rounded teaspoonfuls onto cereal; roll lightly to coat (truffles do not need to be perfectly round). Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.
Makes 36 Truffles.