Milk Dessert with Hazelnuts

Instructions

• 1
  First, prepare the hazelnut chocolate cream. Pour 200 ml of milk into a small pot, break the chocolate into it, and add the brown sugar. Then turn on a low to medium flame under the pot and heat the contents for 2–3 minutes until the chocolate and sugar melt. Meanwhile, mix the chocolate pudding in the remaining 50 ml of milk using a whisk.
• 2
  After 2–3 minutes of heating, add the milk and pudding mixture to the pot and continue heating the contents for another 2–3 minutes on a low to medium flame, stirring constantly, until it thickens.
• 3
  Add the ground hazelnuts to the pot and cook the entire mixture for another 1 minute, continuing to stir it persistently.
• 4
  Turn off the heat and cover the top of the cooked mixture with cling film so that it directly touches the mixture (this prevents a skin from forming on the surface). Place the pot in the refrigerator and let the mixture cool for 30–45 minutes.
• 5
  Now prepare the light cream: Take a small bowl and mix the sour cream with the powdered sugar in it.
• 6
  After cooling, add the butter to the mixture and whip the entire mixture until smooth (preferably with a hand mixer for 1–2 minutes on high speed).
• 7
  Prepare 3 glasses and divide all the hazelnut chocolate and light cream into them in 4 alternating layers: First, divide ½ of the hazelnut chocolate cream into the glasses, then ½ of the light cream, followed by the remaining hazelnut chocolate cream, and finally the rest of the light cream.
• 8
  You can serve the dessert immediately or store it in the refrigerator, where it will last for 3–4 days.