1 cup hazelnuts
12 ounces sugar-free chocolate
1/4 cup heavy cream
1/4 tablespoon instant coffee powder
1/4 cup sugar equivalent, I prefer stevia
4 ounces (half-package) cream cheese, room temperature
2 tablespoons Frangelico (or any other hazelnut flavored liquor, look for the ones that are low-car or just use hazelnut flavoring, you can also leave it out)
1/2 teaspoon vanilla extract
1/2 pound dark chocolate
Preheat the oven to 325 degrees F.
Roast the skinless hazelnuts on a baking sheet in the oven for 10 minutes. Remove from the oven, allow it to cool and chop the hazelnut up into small pieces.
Chop the chocolate finely and place in a large bowl.
Heat the cream in a small saucepan until it comes to a boil and add the instant coffee powder and sugar substitute into the cream. Pour the hot cream into the bowl with the chopped chocolate pieces. Mix thoroughly with a wire whisk until the chocolate has melted, incorporate in the cream cheese and mix until everything has combined together. Mix in the Frangelico and vanilla with the wire whisk. Cool the mixture in the refrigerator for an over, do not forget to cover it.
Grab the mixture in your hands and shape into 2 tablespoon balls and place on the baking sheet and once all the balls have been formed, cool in the refrigerator for an hour.
Melt the dark chocolate in the microwave or over a double boiler and dip each chocolate ball into the melted chocolate. I like to use two forks for this process. Once the chocolate balls are coated, roll it in the chopped hazelnut and place on the cookie sheet to cool in the refrigerator overnight.