Chocolate and Hazelnut Truffles

• 14 oz / 400 g hazelnuts
• 14 oz / 400

Lightly toast the hazelnuts, which can be blanched or not, but rub off any loose skin, and crush them. Melt the chocolate in a bowl set over hot water, and stir in the hazelnuts. Thoroughly mix in the olive oil, and put the mixture in the refrigerator to firm up. Take a dessertspoon or teaspoon, depending on what size truffles you want, and shape the mixture into balls. Roll them in cocoa, and