Using a small saucepan, add the white chocolate and butter. Place over low heat, stirring occasionally, until mixture is fully melted and smooth.

Add powdered sugar, heavy cream, vanilla extract and Toasted Hazelnut Creamer to the saucepan. Stir until smooth.

Let mixture cool to room temperature. Cover and chill mixture overnight.

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, but some slightly larger pieces still remain.

Using a small ice cream scoop (or two teaspoons), shape mixture into ¾” balls. Roll balls in chopped hazelnuts.

Store truffles in an airtight container in refrigerator until ready to serve.