Chocolate Truffle Dessert

Truffle:
1 cup whipping cream
1/4 cup butter
16 ounces chocolate
4 egg yolks
3/4 cup powdered sugar
3 tablespoons rum
1 cup coarse chopped hazelnuts

Custard:
1 cup whipping cream
1/4 cup sugar
1 teaspoon cornstarch
3 egg yolks
1 teaspoon vanilla

In 2 quart saucepan, combine whipping cream, butter and chocolate Cook over medium heat til chocolate melted. Whisk in egg yolks one at a time. Continue cooking, stirring occasionally, til mixture reaches 160�F, slightly thickened (about 3-4 minutes. Remove from heat and whisk in sugar and rum. Pour into aluminum foil lined loaf pan; freeze for 8 hours. Serve sliced truffle on custard.

For custard: in medium bowl combine sugar and cornstarch. Whisk in yolks til light and creamy. Whisk hot cream into egg mixture. Return to saucepan; stir in vanilla. Cook over medium heat, stirring constantly, until reaches 160�F and is thick enough to coat spoon. Do not boil! Refrigerate overnight also.