Milk Dessert with Hazelnuts & Chocolate

First, prepare the hazelnut-chocolate cream: Pour 200 ml 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 are melted. Meanwhile, whisk the pudding powder until smooth in the remaining 50 ml milk.

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.

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