Gather your ingredients: 1 cup melted chocolate, 1 cup heavy cream, ½ cup softened unsalted butter, and ½ cup chopped toasted hazelnuts.

Combine the melted chocolate, heavy cream, and softened butter in a mixing bowl. Whisk for 2-3 minutes until smooth.

Gently fold in the chopped toasted hazelnuts until evenly distributed.

Transfer the mixture to a clean bowl and let it cool at room temperature for 15-20 minutes.

Check the consistency; it should be thick but spreadable. If too runny, refrigerate for 10-15 minutes.

Use the filling to layer between cakes, dip fruits, or spread on toast.

Store leftovers in an airtight container in the refrigerator for up to a week. Reheat gently if needed.

If refrigerating the filling, microwave in short bursts of 10-15 seconds to restore its texture.