Crunchy hazelnut truffles (Print Version)

# Ingredients:

→ Hazelnut Filling

01 - 1 tablespoon maple syrup or agave syrup
02 - 150 grams hazelnuts (toasted and peeled)
03 - 1 pinch of salt
04 - 100 grams hazelnut butter
05 - 12 whole hazelnuts (for the truffle centers)

→ Chocolate Coating

06 - 50 grams chopped hazelnuts
07 - 150 grams dark chocolate (at least 70%)
08 - 1 tablespoon coconut oil (optional, makes coating smoother)

# Instructions:

01 - Blend 100 grams of hazelnuts until you’ve got a fine powder.
02 - Toss in the hazelnut butter, maple syrup, and salt. Process it all together until it’s smooth.
03 - Scoop some filling and place a whole hazelnut in the middle. Roll it into a neat ball with your hands.
04 - Arrange the balls on a tray and chill them for 30 minutes so they firm up.
05 - Finely chop the remaining 50 grams of hazelnuts for the coating.
06 - Heat the chocolate over a double boiler or microwave it in 30-second bursts, stirring until silky. Add coconut oil if you'd like.
07 - Drop each ball into the melted chocolate and cover it completely using a fork.
08 - Quickly roll the chocolate-covered balls in the chopped hazelnuts for some crunch.
09 - Place the coated truffles on a tray and let them set in the fridge for an hour.

# Notes:

01 - Hazelnuts add a crunchy texture and bold flavor.
02 - Using hazelnut butter instead of praline paste gives a more natural option.
03 - Dark chocolate is packed with antioxidants and enhances the richness.