<http://schema.org/recipeInstructions>
" In food processor with knife blade attached, blend chocolate until finely ground. In 1-quart saucepan, heat heavy cream over medium-high heat to boiling. Add cream to chocolate in food processor and blend until smooth. Add butter and blend well. Line 9&amp;quot; by 5&amp;quot; metal loaf pan with plastic wrap. Pour chocolate mixture into pan; spread evenly. Refrigerate until cool and firm enough to handle, about 3 hours. Remove chocolate mixture from pan by lifting edges of plastic wrap and inverting chocolate block onto cutting board; discard plastic wrap. Cut chocolate mixture into 32 pieces. (To cut chocolate mixture easily, dip knife in hot water and wipe dry.) Quickly roll each piece into a ball. Roll half of balls in chopped hazelnuts and roll other half of balls in cocoa. Refrigerate truffles in airtight containers for up to a week or freeze for up to a month. Remove from freezer 5 minutes before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6693/chocolate-truffles-2962/>