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1
Preheat the oven to 350 degrees F. Put the hazelnuts on a small baking sheet and toast in the oven until golden, 10 to 12 minutes.
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2
Let cool.
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3
Transfer the hazelnuts to a cup and line the baking sheet with wax paper.
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4
Meanwhile, combine the confectioners' sugar, rice cereal and 1/2 teaspoon salt in a food processor and pulse until finely chopped, about 20 times.
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5
Add the chocolate-hazelnut spread and melted butter.
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6
Pulse until the mixture comes together in clumps, about 15 times; the mixture should be dry to the touch but hold together when pressed.
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7
Roll the mixture into teaspoon-size balls and place on the prepared baking sheet.
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8
Press a hazelnut into each ball and then press the dough back into a ball shape, leaving part of the hazelnut exposed at the top.
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9
Freeze the balls at least 20 minutes to let them firm up.
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10
Put the chocolate chips, shortening and a pinch of salt in a small microwave-safe bowl.
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11
Microwave until the chips on the bottom start to melt, 1 1/2 to 2 minutes.
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12
Stir until the mixture is melted and smooth.
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13
Gently stick a toothpick into the upper half of a ball, avoiding the hazelnut, and dip into the melted chocolate, leaving the top half uncoated.
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14
Allow the excess chocolate to drip off and return the ball to the baking sheet.
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15
Smooth over the hole from the toothpick with your fingertip.
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16
Repeat with the rest of the balls.
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17
Refrigerate until firm, about 20 minutes.
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18
You can store the balls covered in the refrigerator for up to 5 days.
