In a saucepan, off the heat, combine the cream, sugar and cocoa powder with a whisk. Bring to a boil and let simmer for 1 minute, whisking constantly.
Pour into a blender. Add the chocolate and hazelnut butter. Let melt for 1 minute. Process until smooth. Beware of splattering.
Pour into jars. Let cool. Cover and refrigerate for 2 hours. Bring to room temperature before serving.
The chocolate hazelnut spread will keep for 2 to 3 weeks in the refrigerator.
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