Crispy Dark Chocolate Coconut Clusters

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Line a baking tray with parchment paper or prepare mini cupcake liners.
Melt the dark chocolate in a heatproof bowl over simmering water (bain-marie), stirring occasionally until smooth.
Remove the melted chocolate from heat and stir in the sea salt.
Add the puffed rice cereal, 50g shredded coconut, and chopped hazelnuts if using. Fold gently until all ingredients are evenly coated with chocolate.
Using a spoon, portion the mixture onto the prepared tray or into cupcake liners, creating small clusters.
Sprinkle the remaining shredded coconut on top of each cluster while the chocolate is still wet.
Refrigerate for at least 30 minutes until firm and set.
Store in an airtight container in the refrigerator for up to one week.