Truffled Milk Powder Pudding

Into a pan, add the packs of condensed milk, the milk powder and the corn starch, mix it all together very well until combined. 

Add the table cream, the whole milk and the butter, turn the heat on medium and stir nonstop until it thickens. 

Transfer the cream to a bowl, cover with plastic wrap touching the cream and set aside until it reaches room temperature. 

Into another bowl, add the whipped cream mix and whip it into whipped cream. Add the cream we've set aside to the whipped cream and mix until combined. 

With a spoon, spread some hazelnut cream around the edges of the glass dish in which the dessert will be assembled. 

Add half of the mixture and spread evenly, add 100g of hazelnut cream all over this mixture and mix. Add the other half of mixture and spread it out. 

Let it chill in the fridge for 1 hour.

Melt the semisweet chocolate in 30-second intervals in the microwave or in a double boiler, add the table cream and mix until it combines and forms a ganache. 

Pour the ganache over the dessert and evenly spread it out. 

Garnish with some chocolate sprinkles and hazelnut cream all over it, to taste.