Chocolate-Hazelnut Truffles

Pulse 1/2 cup toasted hazelnuts in a food processor with 1/3 cup unsweetened cocoa powder until finely ground. Add 3/4 cup chocolate-hazelnut spread and 1/2 cup vanilla Pequea Valley Farm yogurt; pulse until smooth.

Refrigerate until firm, 4 hours.

Roll into 1/2-inch balls; roll in more cocoa powder. (Makes about 24.)