Ingredients for 4-6 portions:
Coat little cups (I like to use tea cups) with the hazelnut spread, using the back of a teaspoon, into which you will pour the hot chocolate.
Mix thoroughly the corn starch with about 50 ml of milk in a separate cup.
Pour the remaining milk into a small heavy based pan. Add sugar, cocoa powder, vanilla seeds, orange zest (if using) and the chocolate pieces.
On a medium to low heat, stirring gently the whole while, bring the mixture to the boil. Make sure that all ingredients are well combined.
Lower the heat, give a good stir to the milk with the dissolved corn starch and pour the milk into the pan with the chocolate liquid.
Cook everything stirring gently until the first bubbles appear and the hot chocolate thickens.
Pour everything into the prepared cups, decorate with the whipped cream and hazelnuts.