First make the hazelnut milk by blending 1/2 cup hazelnuts with 1 cup filtered water in a high-speed blender. Strain or process through a cheese cloth or nut milk bag. This should create about a cup of hazelnut milk. You will use 1/4 cup for the truffles, and simply enjoy the rest! Feel free to purchase hazelnut milk from your local grocer if available. Cashew milk would also work, but won't add as much to the hazelnut flavor.

Next, blend all ingredients together, except the cacao powder. Once fully blended, add the cacao powder until just incorporated. Be careful not to overhead the blender during this step. 

Place the chocolatey mixture into a glass container and place in the freezer or refrigerator until firm. Try to resist eating the batter...one bite finger dip can pretty quickly turn into a few spoon fulls...it is so decadent and delicious!!! 

Crush 3/4 cup of hazelnuts finely and place in a bowl. 

Once the batter is firm, using a circular teaspoon make little balls. I like to pop a whole hazelnut in the middle of each truffle for added crunch and yum. Finally, dip each truffle in the chopped hazelnuts. Chill until serving. I usually store mine in the freezer.