Begin by breaking the 400 g of milk chocolate into smaller pieces and placing it in a heatproof bowl. In a separate saucepan, gently heat the 200 ml of heavy cream until it just starts to simmer. Pour the hot cream over the chocolate and stir until smooth and glossy.

Allow the melted chocolate mixture to cool for about 10 minutes. This step is crucial; if it's too hot, it will not hold its shape when rolling later.

While the chocolate cools, finely chop the 15 g of roasted hazelnuts. Their crunch will add a beautiful texture to your cookies, so get them nice and small!

Once the chocolate mix is cool, fold in the chopped hazelnuts. Mix until they are evenly distributed throughout the chocolate mixture, creating a delightful crunch in every bite.

Use a spoon or a cookie scoop to portion the chocolate mixture. Roll each piece into a cigar shape, approximately 2-3 inches long. Place each shaped cookie on a parchment-lined tray, ensuring they have enough space to set.

Transfer the tray to the refrigerator and chill for at least 30 minutes, or until firm. This helps them set perfectly, ensuring they hold their shape when enjoyed.