In a large heat-proof mixing bowl, combine chocolate chips, hazelnut praline cream, vanilla, and salt. Set aside.

In a small saucepan, heat whip topping over medium heat until steaming but not boiling. Pour over chocolate chip mixture and let sit 30 seconds.

Whisk until smooth and refrigerate to cool completely, about one hour. Stir every 10 to 15 minutes to ensure even cooling.

Line a baking sheet with Gefen Parchment Paper.

Using a cookie scoop or a spoon, shape the chilled truffle mixture into balls and set on the prepared baking sheet. Refrigerate another 10 minutes.

Pour hazelnut brittle into a small bowl. Working with one truffle at a time, roll in the brittle. Return to the baking sheet.

Repeat with remaining truffles. Store in the fridge until ready to use.