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1
Oil a baking sheet and line eight 1/2-cup ramekins or custard cups with plastic wrap, leaving 3 inches of overhang.
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2
Preheat the oven to 350.
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3
Put the hazelnuts on a rimmed baking sheet and toast for about 10 minutes, or until richly browned.
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4
Transfer to a kitchen towel and let cool.
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5
Rub the nuts together in the towel to remove the skins; finely chop the hazelnuts.
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6
Put 1/2 cup of the sugar in a small saucepan.
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7
Stir the water into the sugar and bring the mixture to a boil over moderate heat.
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8
Simmer this sugar syrup, brushing down the sides of the saucepan with a wet pastry brush, until a deep brown caramel forms, about 5 minutes.
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9
Remove the pan from the heat and, using a wooden spoon, stir in the hazelnuts.
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10
Immediately scrape the caramel-and-hazelnut mixture onto the oiled baking sheet and let cool until hard.
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11
Break this praline into small pieces and transfer to a food processor.
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12
Grind to a coarse powder.
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13
In a medium stainless steel bowl, whip 1 cup of the heavy cream until it holds firm peaks and refrigerate.
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14
In a large stainless steel bowl, beat the egg whites until they hold firm and glossy peaks, gradually adding the remaining 1/2 cup of sugar.
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15
Using a large rubber spatula or a wooden spoon, fold in the ground praline, followed by the whipped cream.
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16
Spoon the semifreddo into the prepared ramekins, pressing with the spoon to remove any air pockets.
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17
Cover with the overhanging plastic and freeze until firm, about 2 hours.
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18
In a small saucepan, bring the remaining 1/3 cup of heavy cream to a boil over moderate heat.
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19
Remove the pan from the heat and stir in the chopped chocolate until melted.
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20
Stir in the vanilla extract and a pinch of salt and let cool slightly.
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21
Refrigerate the chocolate sauce until thick, about 1 hour.
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22
Unwrap the semifreddo and unmold onto dessert plates.
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23
Drizzle the sauce around the plates and serve.
