Ingredients:
400 ml of heavy cream 30%
130 g of milk chocolate
100 g of nutella
7 g of gelatin
45 ml of water
Soak gelatin in water and leave to swell.
Heat the cream without bringing it to a boil. Chop the chocolate, add nutella, gelatin and pour warm cream. Stir until the mass becomes homogeneous.
Pour the mass into molds and send to the refrigerator for 1-2 hours.