-
Ground the toasted hazelnuts in a food processor.
-
Mix together the powdered sugar and ¼ cup of cocoa.
-
In a small saucepan, melt the chocolate chips. Add the cream and the cocoa mixture. Heat it over medium heat, gently stirring the chocolate mixture, until it is smooth and has thickened.
-
Pour the mixture into a square dish and refrigerate overnight.
-
Use a spoon or a melon baller to scoop out balls about 1 inch in size and roll it into a bowl.
-
Place the rest of the cocoa powder onto a plate or shallow bowl.
-
Roll each ball in cocoa powder and then into the chopped hazelnuts or coconut.
-
Store the truffles in the refrigerator in an airtight container.