Line two mini muffin tins with mini muffin liners and set aside.
In a microwave-safe bowl combine the chocolate and oil. Microwave the chocolate in 20 second increments, making sure to stir it thoroughly after each increment until the chocolate is fully melted.
Once the chocolate is melted, stir in the hazelnuts and then scoop the chocolate (a small cookie scoop works well for this) into the muffin tins.
Tap the muffin tins lightly on your work surface to even the chocolate out while it is still melted and then place the tins in the refrigerator for 30 minutes to chill before eating. The chocolate will keep in the fridge for about a week.