Chop up the block chocolate and melt it in a water bath - it burns too quickly in the pan. When the chocolate has melted, add the butter first and then the milk. Then gradually add the sugar and the ground hazelnuts.
When the ingredients have combined to form a homogeneous mass, the cream is ready. Pour into a jar with a lid and store in the refrigerator. There it can be kept for about 14 days when it gets that old
If you like, you can replace the hazelnuts with almonds, which is also very tasty.
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