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1
Grease a 10-inch spring form pan and line with parchment paper.
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2
In a food processor grind the hazelnuts and 3/4 cup sugar together, pulsing to avoid over blending so it does not become a paste.
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3
Whip the cream using a mixer fitted with a whisk attachment or a hand mixer, until fluffy, soft peaks.
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4
Transfer to the refrigerator.
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5
In a clean dry bowl, whip the egg whites until soft peaks form.
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6
Add the vanilla extract and 1/4 cup sugar and continue whipping until glossy and stiff, about 30 seconds more.
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7
Fold into the whipped cream, then fold in the ground nut mixture.
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8
Spoon the mixture into the spring form pan.
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9
Smooth the top.
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10
Freeze at least 4 hours or overnight.
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11
Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water.
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12
Stir constantly until melted, then whisk in the corn syrup and water.
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13
Whisk until smooth and shiny.
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14
When ready to eat, remove the collar and serve frozen with chocolate sauce.
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15
*RAW EGG WARNING
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16
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.
