Source: dLife

These chocolate coconut hazelnut truffles will melt in your mouth.

Servings

6 oz semi sweet chocolate chips
2 tbsp agave nectar, all natural
1.75 cup chopped hazelnuts , fine, skin removed (divided)
6 oz dark chocolate bar, 70% to 85% cacoa , shaved or small chunks
12 oz heavy whipping cream
1.75 cup flaked unsweetened coconut (divided)

1 Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to medium.
2 Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
3 Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
4 Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 1 to 2 hours, until chocolate mixture is solid, but pliable.
5 Line 2 baking sheets with parchment paper.
6 Using small ice cream scooper or melon baller, scoop chocolate balls (about 1" diameter) onto baking sheets. Roll into smooth balls with hands.
7 In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.
8 Store truffles in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.