Chop the chocolate finely. Heat the cream in a pot until it’s about to boil.
Pour the cream over the chocolate and mix well until the mixture is smooth and there are no lumps. Leave the mixture to cool in the fridge for a few hours until it hardens enough to roll.
In the meantime toast the hazelnuts in the oven at 160°C for a few minutes. Once they have cooled completely, chop t