3/4 c. hazelnuts
6 (1 oz.) sqs. semi-sweet chocolate
1/3 c. heavy cream
1 1/3 c. confectioners' sugar
1 egg white
1 tbsp. rum

Grind hazelnuts in blender. Line bottom of a 9 x 5 x 3 inch loaf pan with wax paper. In small, heavy saucepan, combine chocolate and cream. Heat over low heat just to melt chocolate. In medium bowl, combine nuts, sugar, and egg white. With wooden spoon, stir in chocolate and rum to combine well. Put into prepared pan. Refrigerate until firm; cut into 3/4 inch squares. Makes 60 pieces.