Chocolate Hazelnut Truffles

In a large bowl, sift together confectioners' sugar and cocoa; set aside.

In a small saucepan, melt candy bars and butter.

Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth.

Pour into an 8-in. square dish. Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.