100g hazelnut wafer biscuits, crushed (about 10 cookies)
Preheat the oven to 350 F. Toast hazelnuts on a baking sheet for 8-10 minutes. Remove from the oven and let cool, then finely chop. Combine the crushed wafer cookies, chopped hazelnuts and Nutella and stir to combine. Refrigerate mixture for 15-30 minutes.
Use your hands to form 1 inch balls and place on a baking sheet lined with wax paper. Put balls back into the fridge for 30-45 minutes to firm up.
Meanwhile, melt the chocolate in a microwave safe bowl in 30 second intervals. Stir until smooth. Let cool for 5-10 minutes. Coat chilled truffles in the chocolate and place back on wax paper lined pan. Allow chocolate to set at room temperature for 30 minutes. Truffles can be stored in an airtight container chilled for up to a week.