Recipe for Chocolate Hazelnut Dessert Cream

Prepare the chocolate cream. Bring the milk to a boil, in the meantime, in a bowl, mix the cocoa and cornstarch (and the sugar if you're not using honey). Once the milk has boiled, slowly pour it over the cornstarch mixture while whisking. Return everything to the saucepan, add the hazelnut puree and the honey.

Cook while constantly whisking, stopping the cooking at the first boil. Add the chocolate and mix until it is completely melted. Pour this cream into jars and cover it directly with plastic wrap to prevent a "skin" from forming on the surface, then refrigerate until completely cooled.

Prepare the hazelnut whipped cream. Place all the ingredients in the bowl of the mixer, use an immersion blender to smooth the mixture. Attach the whisk and whip to a fairly firm whipped cream at maximum speed. Transfer the whipped cream into a piping bag fitted with a decorative tip or another fluted tip of your choice. Pipe on top of the chilled creams.

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