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.