So if you have had a hectic work week, are traveling pretty far, or maybe you're just waiting until the day of, then I have something you could whip up pretty easily. These truffles aren't too challenging, all you need is a little time management. You basically melt the chocolate, let it cool for 2 hours, roll the truffles, and voila! You could use whatever chocolate hazelnut spread you can find. Justin's is generally my first choice, but I have heard a lot of praise for Rawtella lately! If you want a more appealing look you could use finer chopped hazelnuts, but I prefer the texture the course ones add.
veganized from My Baking Addiction
10 ounces bittersweet chocolate
2 tablespoons Earth Balance
1/2 cup canned coconut milk
3/4 cup chocolate hazelnut spread
1 teaspoon vanilla extract
1 teaspoon hazelnut extract (optional)
3/4 cup hazelnuts
Using a double broiler, melt the Earth Balance, coconut milk, & chocolate hazelnut spread. Whisk frequently until the mixture is fully melted and smooth. Remove from heat and add extracts. Pour into a shallow pan and allow to cool for two hours. Using a tiny scoop or spoon, portion out truffle center and roll quickly into a ball. Roll in chopped hazelnuts, and allow to chill for another ten minutes to firm back up from working the chocolate.