Just a hint of chocolate at the end of the party completes the evening—and these taste fabulous with the Bellinis. Run your hands under cold water (and dry well each time) while you’re rolling the truffles into balls to prevent the chocolate from melting in your hands (and ruining your manicure . . . ).

　　

Ingredients

makes 24 truffles

　　4 ounces semisweet chocolate, finely chopped

　　4 ounces bittersweet chocolate, finely chopped

　　1/2 cup heavy cream

　　2 tablespoons hazelnut liqueur

　　1 teaspoon pure vanilla extract

　　Cocoa powder, for dusting

　　

Step 1

Place the chopped chocolate in a bowl. Heat the cream on the stovetop until it just reaches a boil. Pour the hot cream over the chocolate, and whisk until the chocolate is smooth and melted. Stir in the hazelnut liqueur and vanilla extract, and pour everything into a pie dish. Place in the refrigerator until the chocolate mixture is very thick, like frosting—about 45 minutes.

　　

Step 2

Remove the chocolate mixture from the fridge, and use two spoons to drop rounded teaspoons of chocolate onto a parchment-lined sheet tray.

　　

Step 3

Run your hands under very cold water, and dry them well. Roll the chocolate into round, smooth balls with your hands, then roll the balls through the cocoa powder, and place them on a serving dish. If your hands warm up, stop now and then to rinse them under cold water, drying well before returning to roll.

　　

Step 4

If not serving immediately, place in the fridge to set.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.