Roast the Hazelnuts: Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and roast them for about 5 minutes. Once they’re cool, use your hands to rub off the skins.

Crush the Hazelnuts: Place the roasted hazelnuts in a food processor and pulse until finely chopped. Set them aside.

Melt the Nutella Mixture: In a microwavable bowl, combine Nutella and butter. Microwave for about 30 seconds or until the butter is melted. Stir until smooth, then mix in the powdered sugar.

Melt the Chocolate: In a separate bowl, melt the chocolate chips in the microwave for about 2 minutes, stirring every 30 seconds until fully melted.

Coat the Bonbon Mold: Using a spoon or brush, coat your bonbon mold completely with the melted chocolate, ensuring all the cavities are covered. Flip the mold upside down and let the excess chocolate drip out. Use a scraper to remove any remaining excess chocolate.

Chill the Mold: Place the coated mold in the fridge for about 10 minutes, until the chocolate firms up slightly.

Fill the Bonbons: Add a small amount of crushed hazelnuts to each mold cavity. Then spoon the Nutella mixture on top, leaving a little room for the final chocolate layer.

Seal with Chocolate: Pour the remaining melted chocolate over the Nutella-filled molds, making sure they are fully covered. Gently tap the mold on the table to remove any air bubbles and ensure the chocolate settles smoothly.

Smooth and Chill: Use a metal scraper to remove any excess chocolate from the mold. Place the bonbons in the fridge for at least 30 minutes, or until completely set.

Enjoy! Once hardened, pop the bonbons out of the mold and serve. They’re best enjoyed chilled but will melt in your mouth at room temperature too!