- Place toasted hazelnuts in a food processor and grind about 1 minute or until coarsely ground.
- Pour chocolate milk into a saucepan and bring to a simmer; add sugar and ground hazelnuts. Reduce heat to a low simmer and slowly add chocolate chunks, stirring occasionally until melted (about 3 to 5 minutes).
- Carefully pour hot chocolate mixture through a metal strainer. Discard solids in strainer. Pour hot chocolate into individual mugs and top with whipped cream, if desired.
Source of recipe: Chef Scott Campbell, Avenue Restaurant, New York, NY