1
: Heat sweetened condensed milk, chocolate hazelnut spread and semi-sweet chocolate in heavy bottom saucepan over low heat, stirring continuously until chocolate is melted.
2
: Remove from heat and stir in nuts, if desired. Chill until firm enough to handle, about 2-3 hours.
3
: Shape into 1" (2.5 cm) balls (a melon baller is helpful). Roll in any of the coatings, and place on parchment lined cookie sheet. Chill again until firm.