Preparation
1. Make the shell: Melt the dark chocolate in a double boiler or in the microwave, stirring frequently. Pour some into a loaf pan lined with parchment paper or a silicone mold. Spread it evenly over the bottom and sides. Refrigerate for 15–20 minutes. Repeat if necessary to achieve a firm shell.
2. Prepare the filling: melt the milk chocolate, add the hazelnut spread and mix until smooth and evenly combined.
3. Add the hazelnuts: let the mixture cool, then add the whole toasted hazelnuts.
4. Fill the mold: pour the cream into the dark chocolate shell and smooth the surface. Cover with the remaining dark chocolate, if you have enough.
5. Let it set: refrigerate for at least 4–6 hours, or better yet, overnight.
6. Unmold and serve: gently turn the nougat over and cut it into slices with a sharp knife.
