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Melt the milk chocolate and butter in Bain Marie (a bowl sitting on top of a pot of gently simmering water). Once melted turn off the heat and add the chocolate hazelnut spread and the chopped hazelnuts, mix to combine.
Let the mixture cool then put it in the fridge to stiffen up for at least 1 hour.
Roll the mixture into small balls (about ½ tablespoon size) and press a whole hazelnut on top of each chocolate. Put them back in the fridge to chill.
Meanwhile, melt the dark chocolate in a Bain Marie. Once melted, remove the bowl from the heat and let the chocolate cool for 5-10 minutes.
Prepare a baking tray lined with baking parchment and sit a cooling rack on top, set aside.
One at a time, spoon the dark chocolate over each ball and place them on the cooling rack. Leave the chocolates at room temperature to set then serve.