Hazelnut-Chocolate Milk Dessert | Quick Layered Dessert

Instructions

• 1
  First, prepare the hazelnut-chocolate cream. Pour 200 ml of milk into a small saucepan, break in the dark chocolate, and add the granulated sugar. Heat over low or medium heat for 2-3 minutes until the chocolate and sugar are completely dissolved. Meanwhile, in the remaining 50 ml of milk, whisk the chocolate pudding powder until smooth with a hand whisk.
• 2
  After 2-3 minutes of heating, pour the pudding mixture into the saucepan, and cook for another 2-3 minutes, stirring constantly, until the cream thickens.
• 3
  Add the ground hazelnuts, and cook for another 1 minute, stirring persistently.
• 4
  Remove from heat, and cover the surface of the cream directly with cling film to prevent a skin from forming. Place in the refrigerator to cool for 30-45 minutes.
• 5
  Prepare the light cream: in a bowl, mix the sour cream with the powdered sugar.
• 6
  Once the chocolate base has cooled, add the butter, and beat until smooth with a hand mixer (approx. 1-2 minutes on high speed).
• 7
  Prepare 3 glasses, and layer the creams: first half of the hazelnut-chocolate cream, then half of the sour cream, finally the remaining chocolate and sour cream.
• 8
  Can be served immediately, but keeps in the refrigerator for 3-4 days.