Warm the brioche buns slightly, just enough to soften the inside and make the outside lightly crisp.
Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water until smooth and glossy.
Slice the strawberries into thin slices and set aside.
Spoon a generous amount of melted dark chocolate onto the bottom half of each brioche bun. Top with a scoop of vanilla ice cream, then sprinkle with grated milk chocolate and chopped toasted hazelnuts.
Arrange the strawberry slices on top, then pipe a dollop of whipped cream and dust with powdered sugar.
Place the top half of the brioche bun on top and serve immediately, before the ice cream melts completely.
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