*For toasted, skinned hazelnuts:
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.