Place a medium saucepan over low heat. Add dark chocolate, heavy cream, sugar, and honey. Stirring frequently, allow the chocolate to melt.

Once all the chocolate has melted, remove from heat and stir in the hazelnut butter and vanilla extract.

Transfer the saucepan into the refrigerator and allow to cool for at least 2 hours or until completely hardened.

Reserve 16 hazelnuts and chop the remaining nuts, taking care to to chop them too finely. Add the chopped hazelnuts to a shallow bowl.

Once the chocolate mixture is completely cold and set, scoop out about a tablespoon and flatten in the palm of your hand. Place one hazelnut into the center of the disc and roll the mixture around the hazelnut, forming a ball. Roll the truffle into the chopped hazelnuts.

Repeat this process until you have rolled all 16 truffles. Place in the refrigerator for another 30 minutes before serving.