Break the wafers into small pieces.
Slightly soften the hazelnut cream, add melted butter and pour over the wafer.
Chop the almonds and add to the previously prepared ingredients. Combine everything into a fine, thick consistency.
Shape into small balls, you can measure a weight of 20 or 40g or as much as is acceptable to you.
Leave the balls in the refrigerator to cool for 1 hour.
Melt the chocolate in steam, you can add 1tsp of oil to the chocolate, to make the chocolate brighter, but you can also skip this step. Chocolate with a minimum of 45% cocoa is enough for a good glaze.
Add the chopped almond flakes to the melted chocolate, mix, and then roll each ball in the glaze.
Arrange the balls on parchment paper and return to the refrigerator for another half hour.
