Chocolate Hazelnut Whip

1 cup whole milk ricotta cheese
½ cup mascarpone cheese
1 cup chocolate-hazelnut spread, room temperature (Nutella recommended)
1 cup heavy cream
¼ cup chopped hazelnuts, for garnish

1. Combine ricotta cheese, mascarpone cheese, and chocolate-hazelnut spread in bowl and beat until smooth with electric mixer; set aside.

2. In separate bowl, whip heavy cream until soft peaks form, and no liquid remains.

3. Fold whipped cream into chocolate mixture, and transfer to single-serving custard cups. Refrigerate for 30 minutes.

4. Garnish with chopped hazelnuts; serve cold.