1. Add the chocolate and butter to a heat proof bowl. Fill a saucepan with about 2 inches of water and bring to a simmer over medium high heat. Place the bowl over the saucepan (this has effectively created a double boiler) and gently stir the chocolate and butter until fully melted and combined. Removed from the heat. 

2. In another mixing bowl, combine the hazelnut butter, maple syrup, vanilla extract, cinnamon, cayenne, and flaky salt. Stir well to combine, then fold in the melted chocolate and butter mixture. Place this bowl in the fridge for at least 2 hours to allow the mixture to firm up. 

3. In a small mixing bowl, combine all of the ingredients for the hazelnut coating. 

4. Once the truffle mixture is thoroughly chilled and stiff to the touch, roll it into 24 evenly sized balls. Roll each truffle in the hazelnut coating to cover. 

5. These truffles keep out at room temperature for 5 days, or much longer in the fridge, but in our experience—they’ve never lasted that long!