Mix chocolate sauce and 1 tablespoon of nut nougat cream. Dip glass edges in chocolate sauce and sprinkle with sugar pearls. Place glasses in a cool place.
Puree 2 tablespoons of nut nougat cream, milk, cream cheese and vanilla ice cream until creamy. Coarsely chop the hazelnuts and roast them in a pan without fat while turning for about 5 minutes, remove and let them cool down. Whip cream until stiff.
Pour the milkshake into the glasses. Put cream into a piping bag and squirt a cream topping onto the milkshakes. Decorate the shakes with nuts and the remaining chocolate sauce.