Place your jar of Nutella in the fridge.
Preheat your oven to 170C/ 150C Fan. Line a cupcake tray with 6 cupcake cases.
Melt butter in the microwave.
Add Sugar and cocoa powder to a mixing bowl. Pour over the melted butter and whisk for 1-2 minutes.
Whisk in your egg until you have a smooth and thick mix.
Mix in your vanilla and salt.
Fold in the flour and chocolate chips until just combined.
Divide mixture into your 6 cases and bake for 20-22 minutes
Once cooked, leave to cool until you have the smallest amount of heat left in them.
Remove from the case and crumble up in a bowl. Add in 25g of cream cheese and 25g of Nutella.
Mix until it forms together then place in the fridge for about 10/15 minutes to chill.
Once chilled, Separate dough in portions of about 20g. Ball up then flatten to the palm of your hand. Add a 1/4 teaspoon of Nutella then carefully fold over each side and roll into a firm ball. Place all your Nutella filled balls onto a sheet of parchment and leave in the fridge for at least 30 minutes
Once balls are chilled and firm, melt your 40g of Nutella and 150g of chocolate in the microwave until smooth.
Dip a ball one at time into the chocolate, coat with a spoon then remove ball with a fork tapping the extra chocolate off at the side of the bowl.
Place your balls back onto the parchment paper.
Once balls are all coated, drizzle with the remaining chocolate and sprinkle with hazelnuts.
Leave balls to set in the fridge until firm.
These balls need to be kept refrigerated. Pull them out of the fridge about 10/15 minutes before for optimal eating.