Gently heat the cream in a pan. When
hot, remove from the pan and leave to
stand for 1 min. Add dark and milk
chocolates to the pan, and stir until
melted and smooth. Pour mixture into
a bowl and chill in the fridge until firm.
When the chocolate is firm, use 2
teaspoons to scoop out 12 walnut-sized
truffles. Roll half the truffles in the cocoa
powder and the other half in hazelnuts.
Place the covered truffles in mini paper
cases and pop into egg boxes. You can
now tie up with ribbon and give to
someone you love.