3 oz. unsweetened chocolate
1/4 c. butter
2 tbsp. cream
7 tbsp. sifted confectioners' sugar

Ground hazelnuts, pecans, toasted coconut, cinnamon flavored cocoa.

Chop chocolate; melt with butter; add cream. Gradually stir in sugar until lump-free. Cover and refrigerate 12 to 24 hours. Make individual balls by rolling between palms of hands. Roll balls in any of the nuts or cocoa. Refrigerate until 2 hours before serving.