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1. Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then peel off the skins.
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2. In a saucepan, caramelize the sugar one third at a time. So, place 1/3 of sugar into pan at medium heat,
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stir and let melt until it reaches a caramel colour. Add in second third and last third slowly, making sure to stir.
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3. Once all sugar is caramelized, throw in the hazelnuts and coat them all with the melted sugar.
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4. Immediately transfer to oil-sprayed cookie sheet.
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Let the praline cool until hardened.
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5. Break up praline into pieces, process in food processor until it reaches a super fine consistency.
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1. Melt chocolate in microwave at 30s intervals. Stir in the praline.
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2. Bring 320mL of heavy cream to a boil, then pour 1/3 of it into the chocolate mixture. Stir slowly until combined. Slowly add the rest of the boiled heavy cream in thirds
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3. Stir in the remaining cold 800mL heavy cream.
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4. Place entire mixture into refrigerator for a couple hours to cool.
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5. Using whisk attachment on your stand mixer, whip the cooled mixture until a soft peak forms..
