Roll out the puff pastry into a square measuring approximately 25 cm x 25 cm and place it on a baking sheet lined with baking paper.
Bake for 10 minutes at 200 °C.
While the puff pastry is baking, prepare the chocolate cream.
Add chocolate drops, 250 g of coconut milk and agave syrup to the pot, stir and slowly heat to a boil, stirring several times to prevent the chocolate from burning.
While the cream is heating, mix the cornstarch and 40 g of coconut milk.
When the cream starts to boil, pour in the prepared starch mixture, stirring constantly, and cook at a medium heat for another 3 minutes, stir several times.
Pour the cream on baked puff pastry, sprinkle chopped roasted hazelnuts and, if desired, decorate with melted chocolate.
Let the cream cool down completely and harden, then cut and serve.