3/4cuproasted hazelnuts finely chopped by food processor
Chop up your chocolate into tiny pieces and place into a glass bowl.
Take your 3/4 cup of whipping cream and put into a small pot with the butter.
Watching it constantly and stirring it constantly, bring the cream and the butter to a boil.
Once it's boiling, pour it over the chocolate bits in the glass bowl. Take a whisk and mix until all the chocolate is melted in and the mixture is smooth.
Add in two tablespoons Frangelico and mix until creamy.
Cover and refrigerate, overnight is best, but a few hours will suffice.
Once the mixture is hardened, it's time to create the little balls. This is messy, I can't even sugar coat it. Melon ballers don't work, there is no trick that I can come up with other than using your hands. Your hands will get horribly, horribly chocolate coated. You have been warned.
Take a rounded teaspoonful and make into a ball-ish shape. I say “ish”. They can slightly be reshaped after being covered in the hazelnuts once you have clean hands. This will make 24 nicely sized truffles