1 cup (250 ml) 35% heavy cream

1/4 cup (55 g) sugar

3 tbsp (20 g) cocoa powder

6 oz (170 g) milk chocolate, chopped

1/2 cup (125 ml) hazelnut butter

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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