Milk dessert with hazelnuts & chocolate

First, prepare the hazelnut-chocolate cream: put 200 ml of milk into a small saucepan, break in the chocolate, and add the sugar. Heat over medium heat for 2–3 minutes until the chocolate and sugar have melted. Meanwhile, stir the pudding powder into the remaining 50 ml of milk until smooth.

Add the pudding mixture to the saucepan and simmer for another 2–3 minutes, stirring constantly, until the mixture thickens. Then stir in the ground hazelnuts and cook for another minute. Remove the saucepan from the heat, cover the surface directly with cling film (to prevent a skin from forming), and let it cool in the refrigerator for 30–45 minutes.

In the meantime, prepare the light cream: in a small bowl, stir the sour cream with the powdered sugar until smooth. Once the chocolate mixture has cooled, add the butter and whip everything with a hand mixer on high speed for 1–2 minutes until creamy.