sweet without cooking with hazelnuts and chocolate

ingredients:
For the hull:
180g dark chocolate
For the ganache:
150 g milk chocolate
60 g of liquid cream
40 g chopped hazelnuts
method:

1. Melt the dark chocolate cover cut into pieces in a bain-marie. Using a small brush, brush the mold with a thin layer of melted chocolate. Allow to set 15 minutes in the refrigerator.
2. Brush the back mold with a second layer of chocolate. Reserve in the refrigerator.
3. In a saucepan, melt the milk chocolate with the cream over low heat. Add the hazelnuts.
4. Carefully pour the mixture into the molds. Allow to set about 1 hour in the fridge.
5. Repeat Melt the remaining dark chocolate covering and spread it on the bites to close the shell. Allow to harden in the fridge 1 hour before unmolding.
http://www.odelices.com/recette/petits-chocolats-aux-noisettes-r2439/