Frangelico Chocolate Pots With Hazelnut Praline - cooking recipe

Ingredients

3/4 cup heavy cream
1/2 cup Frangelico (or other hazelnut liqueur)
3.5 oz dark chocolate (70% cocoa)
2/3 cup Nutella
2 None large egg yolks
1 oz hazelnuts
1/3 cup + 1 tbsp sugar

Preparation

Place cream and Frangelico in a small saucepan over medium high heat and bring to a simmer. Place chocolate in a food processor and pulse to chop finely. Pour hot cream mixture over the chocolate and let sit for 15 seconds, or until chocolate has melted. Pulse to combine.
Add Nutella and pulse. Add egg yolks and process until well combined. Pour into 6 dessert glasses and refrigerate for 3 hours, or until set.
Preheat broiler to high. Spread hazelnuts on a baking sheet and toast for 3 mins, shaking regularly. Transfer to a clean tea towel and rub well to remove skins. Line the baking sheet with parchment paper and spread out the hazelnuts in an even layer.
Place sugar in small saucepan over medium high heat. Cook for 4-5 mins, until golden, shaking occasionally. Pour sugar over hazelnuts and allow to cool and harden.
Using a rolling pin, smash praline into pieces. Place in processor and process to a chunky breadcrumb consistency. Sprinkle over chocolate pots.