Method:
1 Place cocoa, brown sugar, caster sugar and corn flour in a saucepan, add 1 cup of milk and whisk to dissolve. Cook over a low heat, whisking constantly until mixture comes to the boil.
2 Heat the remaining milk in another saucepan over medium heat, when simmering, slowly add the chocolate and vanilla, whisk until chocolate has melted, pour into the cocoa mixture and whisk to combine.
3 Pour into glasses and place in the fridge to set.
4 Fold the hazelnut into the cream. Spoon on top of the chocolate pots to serve.