Crumble the cocoa cookies in a bowl.
Add the milk and hazelnut spread, mixing until you get a smooth mixture.
Form balls with the mixture and insert a hazelnut in the center of each.
Melt the chocolate in a bain-marie, add the chopped hazelnuts, and dip each ball in it.
Place the treats on a baking sheet lined with parchment paper and let them cool in the refrigerator until the chocolate hardens.
Store in a cool, dry place, away from light and heat sources.
You can store them in the refrigerator for up to four days!
Italy
