Heat the cream on the stove with butter without boiling. Mixed the two ingredients off the stove and add the chocolate bars. Stir vigorously until the chocolate has melted. Add 50 g of toasted and chopped hazelnuts.
Pour the mixture into a bowl and let cool to room temperature, then store in the fridge for at least two hours.
When the ganache has reached the right consistency, take a small amount of dough and formed into balls.
Pass them in the hazelnut powder.
Keep truffles in the fridge and pull them out just before serving.