In a microwave safe bowl, at 50% power, melt chocolate chips (or chopped chocolate) along with the butter. Start with 30 seconds, stir and repeat until the chocolate is completely melted and smooth.

Add remaining ingredients to the melted chocolate. Stir until well combined.

Then line a baking sheet with a piece of parchment paper or a Silpat. Don’t worry about the size because you’re just letting the mixture cool. But the thinner the layer of chocolate, the faster it will cool.

Spread the mixture over the parchment paper (don’t worry about making it level – it doesn’t really matter) and refrigerate for 30 – 40 minutes or until the truffle mixture has set just enough so that it’s easy to handle. If you don’t wait long enough, it will be difficult to roll into balls. If you wait too long, the chocolate will be too set, and it will get very messy when you roll the balls out.

Using a melon baller or spoon, roll the truffle mixture into 1-inch balls.

To dip them in chocolate, melt 6 ounces of chocolate the same way you did at the beginning. Dip the balls into the chocolate and set them on a Silpat or piece of parchment.

Sprinkle the truffles with more chopped hazelnuts if desired.

Let the truffles sit at room temperature for about an hour or in the refrigerator for 15 – 20 minutes to let the chocolate harden.