These decadent hazelnut chocolate ganache truffles are creamy and rich with great texture from toasted and chopped hazelnuts.

Arrange the hazelnuts on a roasting tray and roast for 10-12 minutes until hot.

Remove them from the oven and set aside 20-25 whole hazelnuts

Finely chop the remaining hazelnuts in a food processor or by hand.

Finely chop the dark chocolate. Add it to a heat-proof bowl alongside the cream.

Heat it in the microwave in 20-second increments, stirring after each time until it becomes a cohesive and smooth mixture.

Stir in some of the chopped hazelnuts. Pour the ganache into a flat dish and place it in the refrigerator to cool.

Leave it to chill for around 3 hours. At this stage, it should be firm enough to begin rolling.

Use a teaspoon to scoop small amounts of ganache. Take a whole hazelnut and place it in the middle of the ganache and form the ganache around it.

Roll it into a ball in your hands.

Roll each truffle in the chopped hazelnuts and set them aside on a plate.

Melt dark chocolate in the microwave in 20-second increments, stirring after each time. Alternatively, melt the chocolate using a hot water bath.

Use two forks to dip the truffles into the melted chocolate. Place the finished truffles on parchment paper to dry.

Sprinkle over any leftover chopped hazelnuts for decoration.

Chocolate truffles make great edible gifts!