Roughly chop the hazelnuts and place on a lined tray. Bake in a preheated low oven for 10mins or until golden brown.

Roughly chop your chocolate into small pieces and place in a heatproof bowl over barely simmering water (a bain-marie). Melt the chocolate slowly, stirring occasionally. Once fully melted, remove from the heat.

Continuously stirring, slowly add the coconut cream and the Frangelico liqueur, making sure to stir in thoroughly and smooth. Mix in the chopped, toasted hazelnut pieces.

For the next step, you can decide which option you would prefer. You can either place the truffle mixture on a tray to set and then form balls by hand at a later time. Or you can add the truffle mixture to rounded ball-like moulds immediately, and allow to set in shape.

Either way will require the truffle to set in the fridge for at least 3 hours.

If you decide to shape the balls by hand, remove from the fridge and allow to sit for 15mins at room temperature, then, using a spoon or small ice cream scoop to portion your balls, roll them between your fingers to form the balls. I prefer to use rubber gloves whilst doing this to avoid the chocolate melting and creating a mess.

Once your balls are set or formed, insert the cocktail sticks and store in the fridge until you are ready to decorate them as desired.

Temper (or melt) some more dark chocolate, then transfer to a tall jug or glass so the chocolate is deep enough to fully immerse your truffles. Wait until your chocolate has cooled off a little and starts to thicken, then dip your truffles, making sure they are entirely coated. Immediately sprinkle with candied pearls or more chocolate sprinkles of your choice. Allow to set on greaseproof paper in the fridge.

A quicker and easier option is to simply roll or dust the truffles in some cocoa powder.