Ingredients:
100 gr/3.52 oz dark chocolate,
250 gr/8.8 oz sponge cake,
40 gr/1.4 oz butter,
50 gr/1.7 oz cocoa powder,
100 gr/3.52 oz chopped hazelnuts,
2 tbsps  Peperoncino oil,
40 gr/1.4 oz icing sugar.

Method:
Whisk together the sponge cake with the butter, the bitter cocoa, the icing sugar and the hazelnuts to obtain a homogeneous and malleable mixture. Form small balls and place them on parchment paper in a baking dish.
Melt the dark chocolate in a bain-marie so as not to lose its gloss. Once melted, add a generous tablespoon of Peperoncino oil and mix well.
Wrap the balls previously created in dark chocolate. Allow the resulting truffles to cool and place them in small baking cups.