- 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.