Ferrero rocher truffle made at home

I am a huge fan of Ferrero roucher.

The idea of making them home struck me only when I got bored of making regular chocolate truffles. I am not the first one to make it at home so this is not like a revelation. To ensure that I come as close as possible to the original, I went on doing test tasting until I hit the jackpot.

Unfortunately I could not capture the step by step pictures which I am sure would have been helpful but did I say I am not making them again?
There are 3 layers essentially 
A : Hazelnut wrapped in silky smooth but densely chocolate truffle
B : Wafer cover en-capsuling the layer A
C : Chocolate mixed with small bits of crunchy hazelnuts

Ingredients (for 20 pieces)
½ cup chocolate hazelnut paste ( Nutella spread or any)
50 gm dark chocolate
100 gm milk chocolate
½ cup heavy full fat cream
2 tbsp butter
20-25 hazelnuts
1 packet of Ferrero roucher shells /1 packet wafer biscuits (vanilla cream wafers would do)
Method
1)Chop the dark and milk chocolate pieces and keep in a glass bowl.
2)Lightly toast the hazelnuts and remove the skin.
3) In a heavy bottom sauce pan, take the milk cream and scald It. Do not let it boil.
4) Pour this hot cream on the chopped chocolates and gently whisk it until all the chocolate has melted.
5) Divide this portion in 2 halves.
6)  Crush the wafer biscuits and add them to 1 half the melted chocolate and mix well. Or fill one half of the shell with a hazelnut coated with chocolate
7) Put the bowl of plain chocolate truffle (without the wafers) in fridge to set for 20 min. 
8) Remove the chocolate truffle from fridge and using 2 spoons make a round small ball. Tactfully place a hazelnut in the centre and using the spoons form a ball. This should be very small. When all are done, put them back in the fridge.
9)Take out the hazelnuts wrapped in chocolate truffle. Using a toothpick, hold each of the piece and drop it gently in the melted chocolate wafer mixture. Heat it gently on double boiler if it becomes difficult to work with.
8) Repeat for all and place them on a butter paper. Place this back in the refrigerator. 
9) Last , mix all the remaining chocolates with the hazelnut pastes (nutella) and gently heat to melt it. 
10) Dip the refrigerated chocolates in this mixture and repeat for all.
You can wrap these in golden foil and serve in mini cup cake liners. I was too impatient to do all that as I knew they would not last more than an hour. I managed to salvage 3 pieces for my mom to get some feel good feedback