For that Almond Rocher sort of flavor, give this Hazelnut Truffle recipe a try.
Preheat the oven to 350 degrees.
Spread out the hazelnuts on cookie baking sheet and roast them in the oven for 8-10 minutes, until they are warmed through and aromatic. Do not leave too long or they will burn.
Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts with a food processor.
Combine the wafer biscuits, chopped hazelnuts. Add Nutella and mix them with hands.
Roll approximately 1 heap teaspoon of the mixture into ball. Tuck a hazelnut into the center and roll with your hands to close up the ball.
Repeat and you should get around 30-40 balls depending on the size.
If you find that the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes. It will chill and become firmer to use.
Place the balls onto a cookie sheet lined with parchment paper or aluminum foil and place into the refrigerator for 45 minutes to firm up.
Melt the chocolate in the top of a double boiler on medium heat. Do not splash any water into the chocolate or it will destroy the chocolate. Once melted, remove from heat and let it cool down some and stir in the 1/3 cup reserved crushed hazelnuts.
Remove the balls from the refrigerator and using a skewer, spear each ball and dip it into the melted chocolate until well coated. Place them back onto the cookie sheet to cool or you could put them into mini cupcake liners.
Let them set in room temperature or in the refrigerator.