Mix half of the ground hazelnuts with the ground biscuits and spread the mixture evenly on the bottom of the mold.
Mix the flour and sugar that you previously mixed with the milk and cook, stirring constantly, until the mixture thickens.
After removing from the stove, continue to add the butter and continue to stir until it is completely melted.
Then add cocoa and peanut butter to the mixture and mix well.
Pour the mixture evenly over the biscuits and hazelnuts.
Whip the sweet cream to soft peaks, then gently pour it over the rich chocolate filling.
Flatten and cool in the refrigerator for about thirty minutes. Remove, slice and sprinkle 50 g of hazelnuts. Keep scrolling for each individual section.
If desired, you can improve the appearance by adding caramelized hazelnuts as a decoration.
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