Chocolate Hazelnut Truffles

From: (Andrea K. Frankel)
(makes 48 small truffles)

(Weight Watchers:  makes 16 servings of 3 each,
each svg = 1/2 EACH protein, bread, fat exchange
1/8 milk, 15 optional calories)

1.25 c evaporated nonfat milk
.5 c hazelnut butter
2 Tbsp honey
16 (2.5" square) honey graham crackers, finely crushed in blender
7 Tbsp unsweetened cocoa (you'll have 2 Tbsp left over)
2 tsp vanilla extract
1 tsp chocolate extract

Combine evaporated milk, nut butter, and honey in a medium saucepan
with 1 Tbsp plus 1 tsp water.  Boil over medium heat, whisking
constantly, until dissolved.  Stir in graham cracker crumbs and 2 Tbsp
cocoa, and cook about 2 minutes or until blended and thick.  Scrape
into a blender or food processor, add extracts, and process about 2 min
or until perfectly smooth and creamy.  [WARNING:  this is REALLY thick,
and will stall puny machines!] Put in a bowl, cover tightly, and chill
at least 4 hours (overnight is better).

Sift remaining 5 Tbsp cocoa into a shallow bowl.  Working quickly,
scoop out by roughly 1/2 Tbsp (somewhere around 1.75 tsp), roll lightly
into a ball, drop into cocoa and roll to coat.  Put into a container
where they can sit in a single layer without being squished (if you
have to make two layers, use some waxed paper to separate).  When all
done, you should have 48 truffles with about 2 Tbsp of cocoa left
over.  Chill truffles until firm.  [They will stay softer than
commercial ones.]

Note:  this was originally a Chocolate Peanut-Butter Truffle recipe,
but I far prefer hazelnut.  I think any nut butter would work - next
time, I'll try almond butter, which might give a Chocolate Marzipan