Nucolato Hazelnut Truffles

INGREDIENTS

• 1 cup Nucolato
• ½ cup Whole Hazelnuts
• ½ cup Semi-sweet or Dark Chocolate Bar, chopped
• ¼ cup Pecans, finely chopped

STEPS

1. Freeze Nucolato for 15-20 minutes.
2. Scoop 1 tablespoon Nucolato, press a hazelnut into the center, and roll into a ball. Place on a parchment-lined baking sheet.
3. Freeze balls for 15-20 minutes until firm.
4. Melt chopped chocolate in the microwave (30-second intervals, stirring) until smooth.
5. Combine melted chocolate with finely chopped pecans.
6. Roll frozen Nucolato balls in the chocolate-pecan mixture until fully covered.
7. Freeze coated balls for 15-20 minutes until the coating is firm.