Instructions: In a medium heavy saucepan, sift cocoa, sugar and cornstarch. Add the coffee and milk to the pan and bring it to a boil over medium high heat. Stir constantly until thickened. Remove from the heat and add the chocolate chips and stir until they are melted. Stir in Frangelico and vanilla. Let cool completely.

Fold in the whipped cream and the tasted hazelnuts and chill overnight.

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