For 32 pieces

200g nougat chocolate
6 butter cookies
40g ground hazelnuts
1 tsp cocoa butter

Melt the cocoa butter and spread it on a clean silicone mold. Melt the chocolate in a water bath or in the microwave (low heat) to about 40 degrees.

Crumble the cookies and grind the hazelnuts in the food processor (small electric mixer) and mix them into the melted chocolate.

Put the mixture into a piping bag and fill the molds. Chill the chocolates until they are hardened.