Put the Nutella in the freezer for about 30 minutes or until it hardens enough to work with.

Using 2 spoons, make 4 quenelles (croquette shapes) with the hard Nutella. If you like, you can insert 1 hazelnut in each of them. Put the quenelles on a tray covered with baking paper and put them back in the freezer to harden.

In the meantime, crush the corn flakes with a rolling pin, mix them with the fine desiccated coconut and put this mixture in a plate.

Beat the egg and keep it aside.

When the quenelles are hard, coat them with the coconut and corn flake mixture, pressing them well with your hands so they are completely coated. Then dip them in the beaten egg and coat them again with the coconut and corn flake mixture.

Put the quenelles back in the freezer for 1 hour and then deep fry them for a few seconds in hot vegetable oil (I heated the oil up to 190°C – 375°F) stirring them well so they become golden brown on all sides.

When ready, put them on a plate covered with kitchen paper (though mine did not absorb almost any oil!).

Serve warm with some fresh fruits and unsweetened whipped cream (optional).