Continuation of the Previous Recipe of Cognac Trout

Continuation of the Previous Recipe of Cognac Trout
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Follow the last filling

V - Filling of hazelnuts
300 grs. semisweet chocolate
1 small pot of industrialized hazelnut cream
100 grs. Of ground hazelnuts
4 tablespoons sour cream
1 tablespoon vanilla extract
Way of preparing:
Melt the chocolate in a water bath, add the warm cream, the cream of hazelnuts, but hazelnuts ground the essence of vanilla.
Then model the filling.
Bathe with melted chocolate, let dry pass in the chocolate powder.
Curiosity:
Truffles is the name of a spice that is born in the region of Europe. It's dark and white.
The truffles are all unequal and around it is a kind of sticky earth.
To be very similar is that it molds the unequal truffles and passes chocolate powder (imitating the earth).
 Here in Brazil they christened the name of truffles.
Note:
SECRET:
Recapping:
The pan that will melt the chocolate in a water bath on the traditional stove, must be very dry, without any moisture, dry with a dry cloth.
Otherwise, the chocolate is sticky, very soft, does not harden.
Do not use refractory that will melt the chocolate in the microwave. Use plastic bowl, not capped nor the water bath.
Curiosity:
Truffles the pattern is uneven, not bonbon!
Bonbons are round ball covered with melted chocolate.
Truffles are irregular because it is the model (copy of the truffles) that are the dogs or pigs that harvest under the ice in (Europe).
** Many people serve the chocolates by saying they are truffles, is not it true **.
The cover is chocolate powder (imitating the earth) that looks very similar to the truffles collected by the animals.