Roast the walnuts on low flame cool and then pulse them in the mixer grinder. Stir the walnuts in the mixer this will prevent the oil from the walnuts making them sticky. Transfer to a wide bowl.
Crush the wafers and add to the bowl of walnuts.
Add the Nutella one spoonful at a time and mix. Add just enough for the mixture to come together and form a ball.
Make small gooseberry-sized balls. Chill them in the refrigerator for anything from 30 minutes to 3 hours.
Melt the chocolate if using a block chop the chocolate. Use the microwave in short spurts of 30 seconds. Remove and stir the chocolate between spurts. I use a double boiler.
Once the chocolate is melted stir it till it becomes glossy.
Line a tray with butter paper and keep ready.
Dip the chocolate balls in the melted chocolate and transfer to the tray. Chill them in the refrigerator for at least 30 minutes.
Coat once again till all sides are coated. You can repeat this one more time.
Once cool you can transfer them to a container. Store in the refrigetaror.