In a small microwavable bowl, place Nutella and butter. Heat for 30 seconds or until butter melts. Stir until combined well. Add the powdered sugar a little at a time, making sure to break up any lumps and combine well. Let cool to room temp. You can put it in the fridge for a few minutes to speed up the process.

In a medium sized microwavable bowl, heat 1 ¾ cups of the chocolate chips in 30 second intervals, stirring until all of the chips are melted and it is smooth. Should take between 90 seconds to 2 minutes.

Place a heaping teaspoon of melted chocolate into each hole of your silicone mold or mini cupcake liner set into a cupcake tin. Using the back of the spoon, brush the chocolate up the sides (not all the way to the top if using cupcake liners, only go about ½ way with these). You can fill up to 24 1 inch diameter molds, or about 20 mini cupcake liners. There will be chocolate left over and you need this to finish the chocolates, so just set it aside once you have the molds filled.

Take a heaping teaspoon of the filling and gently place it into the center of the chocolate. Using gentle pressure, tap the top of the filling so that it smoothes out. The filling should be lower than the height of the chocolate on the sides of the mold.

Next take the remaining melted chocolate and pour about a teaspoon on top of the filling and smooth it out with a butter knife or palate knife across the top of the silicon mold. Skip this step if using cupcake liners. Make sure that the chocolate covers the filling and along the sides so that it meets up with the first layer of chocolate.

Place chocolate in the fridge until completely set (about 30 minutes) or freezer (about 5 minutes). Remove from fridge and take out of molds or liners. Flip upside down onto a piece of parchment or wax paper.

Heat remaining ¼ cup chocolate chips in 30 second intervals until chocolate is melted. Stir until smooth. This should take 60 to 90 seconds at most.

Drizzle melted chocolate on top of the chocolates and quickly sprinkle with chopped hazelnuts if you’d like. The drizzle will set very quickly since the chocolates are cold, so if you want the nuts to stick, you have to move quickly! You can speed up the setting process by throwing them back in the fridge if needed. Once set, dig in! They can be left at room temp after they have set.