Preparing the moulds
Brush 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 appliance bowl, fit the splashguard.

Heat for 7 minutes at 40°C on speed Stir 1 until melted.

Transfer the mixture into a clean bowl and set aside.

Preheat the oven to 180ºC.

Clean the appliance bowl and fit the Whisk Tool.

Add egg whites into the appliance bowl.

Whisk for 1 minute on speed Max until stiff peaks have formed.

Add sugar while the machine is running.

Whisk for 4 minutes 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 1/3 full.

Carefully spoon 1 tsp hazelnut ganache into the centre of each mould.

Fill the moulds with the fondant mixture until 2/3 full.

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.