Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.

Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.

Roughly chop hazelnuts, put aside.

In a heavy saucepan over a low heat, melt butter and dark chocolate until melted and glossy.

Add in sweetened condensed milk and then the Nutella, stirring vigorously to combine (it will thicken quite a bit).

Finally add in the chopped hazelnuts and stir until distributed throughout.

Pour fudge into a 20cm square lined baking tray. Sprinkle over sea salt. Refrigerate for 2 hours.

Cut into squares and ENJOY!