Preheat oven to 350 degrees. Spread hazelnuts on a jellyroll pan and toast until golden brown, about 15 minutes. While still warm, rub nuts with a towel to remove loose skins. Process nuts with metal blade in Cuisinart until a smooth butter forms, about 5 minutes. Cut chocolate into one inch pieces. Add to work bowl and process until chocolate melts, about one minute. Heat evaporated milk in small saucepan over medium heat. With motor running, quickly pour in hot milk and process just until combined, about five minutes. Spread mixture in a buttered pan; chill until firm, at least 4 hours. Coating hands with confectioners' sugar, roll rounded teaspoonfuls of mixture into small balls. Roll in additional confectioners' sugar and chill. Let stand at room temperature 20 minutes before serving. Makes 54 truffles.