• 1 1/4 cups hazelnuts (aka filberts)
• 1/4 cup finely chopped dried apricots
• 24 ounces imported white chocolate [Note: You can use the Nestle white chocolate chips that are available in your local supermarket, but using a good import instead makes them that much better.]
• 6 tablespoons heavy cream

On a baking sheet, spread out the hazelnuts. Bake at 350° for 10 minutes or until nuts are light brown and the dark skins are cracked. Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces chopped imported white chocolate and the heavy cream. Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. [You can do this step in a double-boiler if you don't have a microwave.]

Stir into melted chocolate, 3/4 cup of the chopped nuts and all of the chopped apricots.

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)

Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 tablespoon of the mixture between your hands. Place on a wax paper-lined cookie sheet and refrigerate until firm, 1 hour or longer.

Melt the remaining white chocolate. Dip or cover the truffle balls in melted chocolate. Sprinkle the remaining hazelnuts over the truffles while the white chocolate is still soft.