Line a small, flat dish with non-stick baking paper.

Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.

Turn off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Add in the vanilla and roughly chopped hazelnuts and stir.

Pour the mixture into the prepared dish. Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls.

Scoop about 3 level teaspoons of the mixture and roll it into small balls.

Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.

To make the coating, break the milk chocolate into even size pieces and melt over simmering water.

Dip each ball in the melted chocolate, coat completely, and sprinkle with finely chopped hazelnuts.

Refrigerate to set the coating for about 30 minutes.

Store in the refrigerator in an airtight container for up to one week.