Melt chocolate chips in a double boiler on the stove or in a microwave safe dish in the microwave. If using the microwave, heat in 30 second increments, stirring in between to prevent the chocolate from burning.
Mash avocado with a fork in a medium sized mixing bowl getting as many of the clumps out as possible. Add the rest of the ingredients, except the hazelnuts, and mix until smooth and velvety.
Place mixture in fridge to harden for about an hour. Once firm, remove from fridge and roll into tablespoon sized balls. Then, roll in chopped hazelnuts. I like to add a little more sea salt all over, too. Store in an airtight container in the fridge.