Place chocolate in medium bowl.

Heat heavy cream until hot, but not boiling. Pour over chocolate and let sit for 2 minutes. Using a spatula, stir mixture until well combined and chocolate has completely melted. (If necessary, place mixture in a heatproof bowl over a gently simmering saucepan of water. Heat indirectly until chocolate has fully melted.)

Add chocolate hazelnut spread; stir until well combined.

Pour mixture into a shallow baking pan (I used an 8”x8” brownie pan). Cover with plastic wrap and refrigerate for 2 hours.

Line a baking sheet with parchment paper.

Using a small cookie scoop (or a spoon), scoop out chocolate mixture and roll into 1” balls. Place balls on parchment-lined cookie sheet. Continue until all chocolate has been rolled into balls. (Note: This step will get messy. Just own it!)

Place cookie sheet in freezer for 15 minutes.

Preheat oven to 350°F.

Place hazelnuts on a baking sheet and toast for 9-10 minutes. While still hot, transfer the hazelnuts into a kitchen towel and rub together vigorously to remove most of the skins. (Note: The skins come off easier while hot, and the kitchen towel allows you to handle the hot hazelnuts. Don't worry if some skins remain.)

Once cool, place the hazelnuts in a food processor or mini-chopper. Process until finely ground. Set chopped hazelnuts aside.

Using a small bowl, add chocolate and canola oil. Using a microwave or double-burner, heat chocolate until fully melted and smooth.

Remove truffles from freezer. Using a fork, dip each truffle into melted chocolate and then place back on parchment-lined sheet pan. Before chocolate sets, sprinkle chopped hazelnuts on top of each truffle.

Refrigerate truffles for at least 30 minutes before serving. (Store any leftover truffles in an airtight container in refrigerator for up to 7 days.)