Make the chocolate filling

• Heat the heavy cream in a saucepan until just below boiling point.
• Remove the pan from the heat and add the chopped milk chocolate.
• Let it sit for 1 minute, then stir until smooth.

Fill the cigar cookies

• Pour the chocolate mixture into a piping bag.
• Take the cigar cookies out of the package and fill them with the chocolate filling, ensuring they are well-filled.

Melt the coating chocolate

• Melt the milk chocolate using the bain-marie method.
• Transfer the melted chocolate to a bowl and stir in the chopped and roasted hazelnuts.

Coat the cookies

• Dip the filled cigar cookies into the melted chocolate with hazelnuts, ensuring they are fully coated.

Let the coating set

• Allow the chocolate coating to set at room temperature or place the cookies in the fridge for a short time.
• Serve and enjoy the crispy exterior with the soft, creamy filling.