The longer that hazelnuts are toasted, the sweeter they will be, and the better foil for bittersweet chocolate. There’s nothing difficult about these truffles. They are supposed to be irregularly shaped; their roughness is part of their charm. And when you chop the hazelnuts, they will be different sizes, but that’s part of the charm of the truffles as well. If you’d like, coat only half of the truffles with the cocoa-the two types look beautiful together.
Recipe courtesy of Williams-Sonoma