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Roast the hazelnuts in the oven at 180°C for 8–10 minutes, or in the air fryer at 160°C for 5–6 minutes, until golden and fragrant.
Add the roasted hazelnuts to a high-speed blender and blitz until very finely ground.
Melt the chocolate over a bain marie.
Add the tofu, melted chocolate, cocoa powder, sweetener of choice to the hazelnut mix and finish with a little pinch of salt, then blend again until completely smooth, scraping down the sides as needed.
Taste and add more sweet/ salt if needed.
Spoon into 6 small pots, dust with cocoa powder and chill for 3 hours or overnight.
Finish with chopped roasted hazelnuts if desired.
Store for up to 7 days.