Blitz the hazelnuts in a food processor, or a NutriBullet to semi-rough pieces. Melt white chocolate in a microwave, add the chopped hazelnuts and coconut cream powder. Mix to combine.
Leave in the freezer for a few minutes to harden. Scoop some of the chocolate and cover in a cling wrap, using the warmth of your fingers to form a small ball. Poke with a toothpick and return to the freezer to harden (makes 5 bon bons).
In the meantime, melt milk chocolate in the microwave. I like doing it in a mug, so dipping will be easier. You can also use 50g milk chocolate for a deeper dip.
Take out the candy from the freezer. unwrap from the cling wrap, and dip in chocolate. Shake off any excess chocolate, stick the toothpicks in a stick of butter (to keep them vertically), and place in the fridge to harden.
Remove the toothpicks, and bring to room temperature. Enjoy!