Heat the oven to 180 degrees Celsius. Roast the hazelnuts for 10 to 15 minutes until golden in colour and remove the skins (if they are not already blanched). Allow to cool.
Fill a piping bag with hazelnut chocolate from the shop and pipe small blobs over a baking tray lined with parchment. Place 1 roasted hazelnut on each blob. Pipe another blob of hazelnut chocolate over the roasted hazelnut. Place in the freezer for 30 minutes until they firm up.
In the meantime, melt milk chocolate in a bowl gently over steaming water (do not boil). Add a generous amount of chopped hazelnuts to the chocolate and set aside. Crush a handful of Special K cereal in a bowl.
Remove the chocolate hazelnuts from the freezer and roll them in your hand until you form a decent sphere and the chocolate melts slightly. Now roll it in the crushed cereal until fully coated. Do this to all the hazelnut chocolate balls.
Once they are all circular and coated in cereal, dip them one by one into the melted milk chocolate and chopped hazelnut mixture. Allow to cool on a stray by placing them in the fridge.
Finally, stack them into a pyramid and enjoy!
Originally featured on Anrhegion Melys Richard Holt.
