Put the pudding and milk in a saucepan and cook, stirring constantly, until it gets a thick consistency.

Arrange the biscuits side by side on the bottom of a rectangular mold. Spread half of the pudding on it. Lay the biscuits again, spread the remaining pudding and flatten with a spoon.

Melt the dark chocolate in a double boiler, mix it with the hazelnut cream and spread it over the pudding. Refrigerate for 1 night or at least 4 hours. Garnish with strawberries and serve by slicing.