2) Combine the double cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat.
3) Squeeze the excess water out of the gelatine and add it to the warm cream. Stir well to make sure the gelatine is dissolved. Pour the mixture into small bowls, cover and refrigerate for at least 4 hours, preferably overnight.
4) When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!