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Preheat the oven to 355 F (180 C) fan. Place the hazelnuts on a baking tray and toast for 6 minutes until golden. If desired, you can toast them in a dry frying pan as well. Allow to cool completely.
Place the cream in a pot and heat over medium/low until hot but not boiling. Turn off the heat and add the chocolate chips or dark chocolate, hazelnut butter, vanilla, and salt, and allow to soften for about 4 to 5 minutes. Resist the urge to stir as this leads to a more grainy chocolate truffle mixture. After the chocolate and butter have softened, whisk until smooth. Taste the mix to determine if you would like it sweeter. In this case, you may whisk in some powdered low-carb sweetener or Maple Lakanto syrup to taste.
Place in the fridge for about an hour or until set enough to roll.
Once chilled, use a spoon to divide into small truffles. Place a whole hazelnut in the middle and shape into small truffles. Repeat until all the mixture has been used up.
For a more authentic Ferrero Rocher, you can melt dark chocolate and dip to coat. Today, however, I’m going for a cheats version with fewer steps.
Roll in chopped hazelnuts and serve.