Mary Ann's Pearson Special Chocolate Hazelnut Pate

2 ounces  Callebaut dark chocolate, chopped
1/2 cup unsalted butter (cubed)
3/4 cup chocolate hazelnut spread (Nutella)
3/4 cup whipping cream
1 cup toasted hazelnuts (rub off skins) and chop


Butter bottom of a small spring form and line with piece of parchment paper. Melt chocolate with butter in bowl in the microwave, stopping and stirring every 20 seconds until smooth. Stir in Nutella. Let stand until cool but not set, stirring occasionally, about 20 minutes.

Whip cream to soft peaks in another bowl. Fold cream into chocolate mixture. Fold in half of nuts. Spoon chocolate mixture into spring form smoothing evenly. Sprinkle remaining hazelnuts over top, pressing lightly into chocolate.  Chill until firm, overnight.

Release pan sides and slide onto plate. Using warm slicing knife, cut into thin slices. Serve with fresh berries and cream.