750g (1 large container) 1 Nutella
500 g of hazelnut filledwafers
8 ounces of chocolate bark
1 cup of chopped hazelnuts
Place the wafers in the food proccessor and pulse until they are coarsly chopped. You want the pieces to be small and not powder-like. Then, add the nutella and pulse until combined. Mixture will be very soft. Pour into a bowl and cover with plastic wrap. Freeze for an hour.
By now, the mixture should have hardened. With a mini ice-cream scooper, scoop out balls and place them on a cookie sheet lined with parchement paper. Place the balls back in the freezer for 2 minutes so they harden up again. (You have to work fast because they melt fast. If you have this problem, pop them in the freezer and shape them into balls with the palms of your hands).
Place the hazelnuts into a small bowl. Roll the truffles into the hazelnuts and place them back onto the cookie sheet. When done rolling them all, place them back in the freezer for another 2 minutes.
In the mean time, melt the chocolate bark in the microwave for 1-1 1\2 minutes. Let cool for a few minutes.
Dip the truffles, one by one, into the chocolate and place them back on the lined cookie sheets.
Keep the truffles refridgerated and take out of the fridge 10 minutes before serving.