Place the chocolate into a mixing bowl.  

Add cream, vanilla and salt into a small saucepan and place over medium heat. Heat until warm but not boiling. Stir until warm. Pour over the top of the chocolate in the mixing bowl.  

Slowly stir the chocolate with the warm cream until combined and the chocolate has melted through into a thick chocolate ganache. 

Pour the mixture into a flat container and cover with plastic wrap making sure to press down into the mixture so there is no air between the plastic and the chocolate ganache. 

Place into the fridge and let it cool for at least 4 hrs, or overnight if possible. 

Once cold, start portioning the ganache into approximately 1 tablespoon (20-25g) pieces, place them on a tray and once all portioned start rolling them with your hands to shape them into balls. Place into the fridge for 10 mins. 

Add the cocoa powder, coconut, icing sugar and hazelnuts into 4 separate bowls and toss the chocolate truffles in them as you like.  

Roll them again with the respective coating flavour and serve at room temperature or cold.