Choc-hazelnut budino

Method

• 1
  Stir cream and Nutella in a saucepan over medium heat for 3-4 minutes or until smooth.
• 2
  Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to the pan to come halfway up the side of the bowl. Use a fork to whisk the gelatine mixture until the gelatine dissolves.
• 3
  Stir the gelatine mixture into the Nutella mixture. Pour the mixture evenly among six 185ml (3/4-cup) capacity serving glasses. Place in the fridge for 6 hours or until set.
• 4
  Top with a dollop of whipped cream and dust with cocoa powder. Serve with roasted hazelnuts.