For the filling:

Cup of Yum
1. Line a baking sheet with a nonstick baking mat or parchment paper. In a large bowl combine the crushed hazelnut wafer cookies, hazelnuts, and Nutella until well combined. Mixture will be sticky. Chill the mixture in the refrigerator until firm enough to shape, about 30 minutes. Using a 1-Tablespoon spring-loaded cookie scoop, scoop into balls. Place balls on prepared baking sheet then chill in the freezer until they are hardened, about 15 minutes.

For the chocolate coating:

1. Meanwhile, combine the chocolate and oil in a medium microwave-safe bowl and microwave in 30 second bursts, stirring between each burst, until the mixture is melted and smooth. Stir in the chopped hazelnuts. Let the mixture cool slightly.
2. To assemble:
3. Using a toothpick, dip each chilled truffle into chocolate, coat completely, then place back on the baking sheet. Once all the truffles are dipped, place the baking sheet in the refrigerator until the chocolate coating has hardened, about 15 minutes. Place truffles in mini cupcake liners or wrap in foil to serve. Truffles can be stored in the refrigerator in an airtight container for up to 3 days.