To prepare the moulds
Brush six dariole moulds with some of the melted butter.
Chill in the fridge for 10 minutes.
Brush again with remaining melted butter and dust with cocoa powder.
Tap out any excess and set aside.

Making the ganache
Add chocolate into a medium bowl and set aside.

Add whipping cream into a saucepan.

Heat on a medium heat stirring occasionally, until boiling.

Pour the hot cream over the chocolate and let rest for 1 minute.

Add hazelnuts.

Mix until combined and set aside to firm up.

Making the fondants
Fit the Creaming Beater.
Add butter and dark chocolate into the warming bowl, fit the splashguard.
Heat for 10 minutes on heat setting 7, on speed Stir 1, until melted.
Remove the bowl from the machine and let cool slightly.

Preheat the oven to 180ºC.

Remove the Creaming Beater and fit the Whisk Tool.

Add egg whites into the 5L appliance bowl.

Whisk for 1 minute on heat setting Off, on speed Max, until stiff peaks have formed.

Add sugar while the machine is running.

Whisk for 4 minutes on heat setting Off, on speed Max, until light and fluffy.

Add egg yolks and hazelnut spread to the melted chocolate and mix until combined.

Fold in the egg whites until combined.

Place the dariole moulds on a baking tray.
Fill the moulds with the fondant mixture until one third full.
Carefully spoon 1 tsp hazelnut ganache into the centre of each mould.
Fill the moulds with the fondant mixture until two thirds full.
Tip: Leave a third of space to allow the fondants to rise.
Bake for 11-12 minutes at 180ºC, until risen and firm to touch.
Turn onto a plate and sprinkle with cocoa powder and hazelnuts.

Serve.