Frangelico Chocolate Pots With Hazelnut Praline

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Using a rolling pin, smash praline into pieces. Place in processor and process to a chunky breadcrumb consistency. Sprinkle over chocolate pots.

* Per serving · 4 servings · Values may vary.