Chocolate Hazelnut Shake

Steps

1. Microwave 90 g chocolate hazelnut spread70 ml chocolate hazelnut spread¼ cup + 1 tbsp chocolate hazelnut spread135 g chocolate hazelnut spread110 ml chocolate hazelnut spread⅓ cup + 2 tbsp chocolate hazelnut spread in a large bowl for 20 seconds to loosen it.
2. Whisk in 1 tbsp cocoa powder1 tbsp cocoa powder1 tbsp unsweetened cocoa powder1½ tbsp cocoa powder1½ tbsp cocoa powder1½ tbsp unsweetened cocoa powder and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt, then add 170 ml whole milk170 ml whole milk¾ cup whole milk255 ml whole milk260 ml whole milk1 cup + 1 tbsp whole milk a little at a time, whisking until smooth.
3. Whisk in 70 ml whipping cream70 ml whipping cream¼ cup + 1 tbsp heavy cream105 ml whipping cream110 ml whipping cream¼ cup + 3 tbsp heavy cream.
4. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.

To serve: Swipe a little chocolate spread up the inside of each glass, pour in the shake and top with whipped cream and chopped toasted hazelnuts.