For the muffins:
In a bowl, place the praline, cheese, ginger, hazelnuts, and stir; leave the stuffing aside.
Spread the Shredded Dough with your hands to become fluffy and sort the sheets between them.
Butter a 12-cupcake form pan and spread half the sheet quantity in the 12 places, covering the bottom and the sides up to the middle, forming nests.
Butter and add 1/2 tsp stuffing in each nest; cover with the remaining sheet quantity in the same way, forming small balls.
Butter well the surface and bake in a preheated oven at 200°C, for approx. 20 min, in air, until golden brown.
Remove from the oven, leave it aside for 10 min to cool down, pour the cocoa syrup on top and serve.

For the syrup:
In a bowl, mix the cocoa, sugar and salt; leave it aside.
In a small saucepan, add the water and vanilla, leave them to heat and gradually add the cocoa mixture.
Let them simmer for another 5 min, stirring constantly over medium heat, until the syrup thickens.
Leave the syrup aside to cool down and thicken more, before serving.