Crush the vanilla wafers in a food processor. Transfer into a large bowl.

Add 1 cup hazelnuts, Nutella, powdered sugar, cocoa powder and Frangelico and mix, until moistened.

Melt the chocolate in a double broiler or microwave.

Scoop out about a tablespoon of the mixture and roll it into a one-inch ball. Continue rolling balls until all of the dough is used.

Dip the balls into the melted chocolate and place on a wax paper-lined baking sheet.

Sprinkle the remaining chopped hazelnuts on top.

Place the pan in the refrigerator to allow the chocolate to harden.

Can be stored at room temperature in an airtight container for 2-4 weeks.