Heat oven to 180 °C.

Scatter hazelnuts onto a baking sheet and put in oven. Roast for 10 mins at 180 °C.

Let cool down, wrap in a linen towel and rub so that skins fall off.

For chocolate-hazelnut layer, put the hazelnuts, cocoa powder, 1 tbsp of honey, 50 ml of yoghurt, and one half of cream cheese into food processor. Blend well. Store pudding in small bowls or glasses.

Then, make the cream layer: mix other half of cream cheese, 1 tbsp of honey and remaining yoghurt. Spread on chocolate-hazelnut layer.

Store in fridge. Serve chilled.

Will keep for 2–3 days maximum.