Milk dessert with hazelnuts

Instructions

• 1
  First, prepare the hazelnut-chocolate cream. Pour 200 ml of milk into a small saucepan, break the chocolate into it, and add brown sugar. Then, turn on a low to medium flame under the saucepan and heat the contents for 2⁠–⁠3 minutes until the chocolate and sugar dissolve. Meanwhile, whisk the chocolate pudding into the remaining 50 ml of milk.
• 2
  After 2⁠–⁠3 minutes of heating, add the milk and pudding mixture to the saucepan and continue heating the contents for another 2⁠–⁠3 minutes over a low to medium flame, stirring constantly, until it thickens.
• 3
  Add ground hazelnuts to the saucepan and cook the entire mixture for another 1 minute, stirring constantly.
• 4
  Turn off the heat and cover the surface of the cooked mixture with plastic wrap so that it directly touches the mixture (this prevents a skin from forming on the surface). Place the saucepan in the refrigerator and let the mixture chill for 30⁠–⁠45 minutes.
• 5
  Now prepare the light cream: Take a small bowl and mix sour cream with powdered sugar in it.
• 6
  Once chilled, add butter to the mixture and whisk 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 a total of 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.