Cut the chocolate into pieces. Bring cream to the boil in a small pot. Take it off the stove. Melt the chocolate in it while stirring. Add nougat in pieces, also melt while stirring. Stir in sugar, vanilla sugar, 1⁄2 teaspoon sea salt and baking cocoa.
Pour Homemade Chocolate Cream into clean twist-off jars (e.g. old jam or gherkin jars) and allow to cool without the lid. Then close well and put in a cool place. Always store in the refrigerator after use.