Melt the chocolate using either a microwave or a double boiler method over simmering water. Set aside.

• Warm the cream in a small saucepan until tiny bubbles appear at the edges, ensuring it doesn't reach a boil. Transfer the heated cream into a small bowl.
• Add the melted chocolate to the bowl of cream. You are much more likely to succeed at making the ganache if the chocolate is poured onto the cream, instead of vice versa.
• Using a spoon, carefully begin to mix the cream and chocolate together. You will need patience for this process, as if you attempt to stir the mixture with any vigor, the ganache will split, and you will be left with an oily mess. See notes below on what to do if this happens. Continue stirring for several minutes until the mixture becomes a smooth, velvety ganache. Stirring until it has fully melted. You can be a bit more vigorous with stirring now you have reached this stage.
• Add the Nutella and frangelico (if you are using it) to the bowl and stir until completely combined.
• Cover the bowl with clingfilm and pop in the fridge for a few hours until set.
• Once set, remove from the fridge. Using a teaspoon, scoop balls of the mixture. Use your hands to shape the balls properly. Roll each ball in chopped hazelnuts. (Note: I used a rolling pin to crush my hazelnuts much finer than they ever could be chopped).
• Return the truffles to the fridge to re-harden, and then devour.