Put your roasted hazelnuts into a food processor. Blend them for 2 to 3 minutes. Stop when they release their oils and turn into a smooth, buttery paste. Keep a few whole nuts to the side!

Add the cocoa powder, maple syrup, vanilla extract, and salt into the food processor with the hazelnut paste. Pulse for 20-30 seconds until a sticky, thick chocolate dough forms.

Take a small spoonful of the chocolate dough and flatten it in your palm. Place one whole reserved roasted hazelnut right in the middle.

Wrap the dough around the nut and roll it between your palms to form a smooth, neat ball. Repeat this process until all your dough is used up.

Place all your rolled chocolate balls onto a tray lined with parchment paper. Pop them into the fridge for at least 1 hour to firm up completely.

Melt your chocolate in a small, deep bowl. Prepare your chopped hazelnuts in a separate shallow bowl right next to it.

Dip each chilled ball into the melted chocolate using a fork, shaking off any excess. Immediately roll the wet ball in the chopped hazelnuts until completely coated.

Put the coated truffles back on the parchment tray. Let them sit in the fridge for 10-15 minutes until the outer chocolate shell sets hard. Enjoy!