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Chocolate Sauce
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Prepare an ice bath and set aside.
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Spray 6 (1/2-cup) ramekins with vegetable spray and dust with the powdered sugar.
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Set aside.
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Combine the corn syrup and water in a small bowl, and whisk until smooth.
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Blend the hazelnuts and 2 tablespoons of the sugar into a paste in a food processor or blender.
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Set aside.
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Beat the cream and remaining 2 tablespoons of granulated sugar until soft peaks form.
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Set aside.
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Combine the sugar syrup, egg yolks, Marsala, and Frangelico in a metal bowl.
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Place over a pot of boiling water and beat with an electric mixer until very thick and ribbons form.
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Remove from the heat and continue to beat until cool.
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Fold in the vanilla and whipped cream until just blended.
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Fold in the hazelnut paste.
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Divide the mixture among the prepared ramekins, cover with plastic wrap, and freeze for at least 3 hours or overnight.
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Combine the apricots, water, and sugar in a medium saucepan and bring to a boil.
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Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
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In batches, transfer to a blender and puree on high speed.
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Strain through a fine mesh strainer, pressing down with a spoon to extract as much liquid as possible.
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Add the rum and lemon juice, and stir to combine.
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Set aside.
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Combine the cream, sugar, and butter in a small saucepan and bring to a simmer.
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Remove from the heat.
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Add the chocolate, and stir until smooth and melted.
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Add the corn syrup and vanilla, and stir until smooth.
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Cover to keep warm until ready to serve.
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(The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)
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To serve, remove the ramekins from the freezer and place in the refrigerator for 30 minutes to soften.
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Drizzle about 1/3 cup of the apricot sauce across each of 6 dessert plates.
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Carefully unmold the glacees, drizzle with chocolate sauce, and serve.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
