Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until lightly toasted. Remove from oven. Let nuts cool 5 minutes. Rub hazelnuts in a kitchen towel until skins loosen and fall away. Place hazelnuts in a food processor bowl or blender container. Cover and process or blend until very finely ground but still dry (not oily).
Try using a melon baller to scoop the truffles. Rolling the truffles to shape with your hands will be easier if you wear plastic gloves.
86 calories; fat 7g; cholesterol 10mg; saturated fat 3g; carbohydrates 6g; insoluble fiber 1g; protein 1g; vitamin a 97.2IU; sodium 8mg; calcium 10.1mg; iron 0.5mg.