Chocolate-Triple Hazelnut Truffles

Soft milk chocolate gives these creamy truffles a triple nutty touch; the bittersweet chocolate will surpass these flavours. To speed up cooking, refrigerate the chocolate mixture for 1 hour or until completely set; let it stand at room temperature for 30 minutes to soften before removing.
Combine the first 6 ingredients in a double boiler. Cook over low heat until the chocolate is melted (about 2 minutes), stirring constantly. Spoon the mixture into a shallow dish. Let stand at room temperature for 6 hours or maximum overnight.Spoon in about 1 tablespoon of the chocolate mixture. Roll in the nuts; roll into a ball. Repeat with the remaining chocolate mixture and nuts.