Crunchy on the outside and deliciously soft in the middle, these decadent chocolate truffles will be a winner with the whole family!
Combine all of the filling ingredients in a pot over a low heat. Stir until the cacao buttons have totally melted and all ingredients are combined. Set aside.
Using half circle moulds, use a teaspoon to spoon the mixture into each mould. Save some of the mixture.
Freeze for at least 1 hour and remove from the freezer. Use the chocolate mixture to "glue" two halves of together to shape a ball. Repeat with the rest of the mixture and return to the freezer to set.
Preheat oven to 180 degrees Celsius.
Blitz the hazelnuts in a food processor for 5 seconds (keep slightly chunky).
Transfer the hazelnuts onto a lined baking tray and bake for 5 minutes. Remove and cool.
Heat a pot over a low temperature and add the coconut oil, cacao buttons and salt.
Stir until the cacao buttons have completely melted. Remove and cool completely.
Remove the balls from the freezer and coat in the chocolate mixture and sprinkle with the crushed hazelnuts (and/or cacao powder). Return to the freezer to set.
After an hour or so, remove from the freezer and store in the refrigerator.
16 servings