Guilt-free, these dark chocolate truffles, infused with hazelnut butter, are just the right thing to satisfy your chocolate cravings.

Preparation: prepare ganache 2 hours ahead

Yield: 8-10 truffles

Prep time: 3.5 hours, including chilling time

Ganache filling

MELT

1 cup dark chocolate morsels in bain marie, stirring occasionally.

ADD

1/3 cup oatmilk and stir until combined. Refrigerate 2 hours or until hard enough to be scooped. Once cool enough, scoop about a teaspoon at a time of ganache onto a surface dusted with cocoa powder. Roll into a ball. Insert one whole hazelnut into the center. Using a teaspoon, dip ball into melted chocolate mix and cover with chocolate. Lift and set aside on a tray lined with baking paper. Refrigerate for 20 minutes.

Shell

MELT

2/3 cup dark chocolate morsels in the same way.

MIX into the chocolate

1/3 cup chopped hazelnuts.