Rehydrate the 2 gelatine leaves in very cold water.

Bring the cream and milk to the boil.

Pour the cream over the chopped dark chocolate.

Whisk to combine, adding the 2 sheets of gelatine.

Use a blender to finish the mixture.

Leave to cool in the fridge overnight.

In a mixer bowl, mix together the softened butter with the brown sugar and caster sugar.

Add the hazelnut powder, then the egg. Then add the flour.

When the dough begins to form, add the diced milk chocolate and chopped hazelnuts.

Remove the dough from the mixer and shape into cookie dough balls weighing around 30 g to 35 g each.

Place on a baking sheet and refrigerate for 30 minutes.

Once the 30 minutes have elapsed, place the cookies in an oven at 165°C for around 8 to 10 minutes, depending on whether you prefer more melt-in-the-mouth or crispier cookies.

Leave to cool when removed from the oven.

Using a piping bag and a plain tip (size 8), pipe around 10 g of chocolate cream onto each cookie.

Add the crushed hazelnuts and hazelnut praline for an extra touch of deliciousness.