Preheat oven to 400 degrees F (200 degrees C). Spread the Hazelnuts (1 package) on a cookie sheet. Toast for 5 to 10 minutes.
Remove them from the oven. Use a clean cloth and roll the nuts back and forth to remove the skin. Grind them in a Food Processor. You can store remaining crushed hazelnuts in the freezer and use when needed.
Create a double boiler by using a small pot of water on the stove. Take a medium-sized mixing bowl that fits on top of the pot. Fill the pot, but make sure that the water doesn’t boil.
Fill the medium mixing bowl with the Semi-Sweet Chocolate Chips (2 cup). Place bowl over boiling pot. Lower heat, so chocolate chips slowly melt. Slowly stir chips as they melt. This should take 5 to 10 minutes.
Once chocolate is melted, remove the bowl from the pot. Mix in Whipping Cream (2/3 cup), Unsalted Butter (4 tablespoon), and one cup of the grounded hazelnuts.
Stir until it is well mixed and the butter is completely melted. Place in refrigerator for 1 hour or until firm.
Take bowl out of the refrigerator. Pour the Unsweetened Cocoa Powder (1/4 cup) in a small bowl. With a spoon, scoop out the firm chocolate and roll with hands into a ball.
Place chocolate ball into cocoa powder and roll around until completely covered.
Place Chocolate Truffle onto a cookie sheet or large plate lined with parchment paper. Put cookie sheet or large plate in refrigerator for about an hour or until firm.