For about 18 parfaits average
450g Venchi chocolate and hazelnut spread
150-200g slightly sweetened whipped cream
Mix the mascarpone with the chocolate and hazelnut cream and
then add the whipped cream.
Put the mixture in a silicone mold and put in freezer for at least 12 hours.
Garnish with a teaspoon of cream and Venchi Chocaviar
This is a recipe by Laura Distefano of La Farfalla di Cioccolato and it is published here with her kind permission (http://lafarfalladicioccolato.blogspot.com)