-
1
Special equipment: Eight to ten 4-ounce ramekins
-
2
Preheat the oven to 375 degrees F.
-
3
With an electric hand mixer, beat the egg whites in a large bowl until they form soft peaks.
-
4
Set aside.
-
5
In another large bowl, whisk together the 1/2 cup chocolate-hazelnut spread, almond milk and salt until smooth.
-
6
With a rubber spatula, gently fold the egg whites into the chocolate-hazelnut mixture until fully incorporated.
-
7
Add the bread cubes and mix gently.
-
8
Let stand at room temperature for 10 minutes.
-
9
Brush the inside of the ramekins with the olive oil.
-
10
To each ramekin add 1 tablespoon of the remaining chocolate-hazelnut spread.
-
11
Then ladle in 1/2 cup of the bread mixture.
-
12
Set the filled ramekins on a baking sheet and bake until puffed and beginning to brown, 15 to 20 minutes.
-
13
Serve immediately, topped with a piece of hazelnut brittle.
-
14
In a small saucepan, mix the sugar with the water until it looks like wet sand.
-
15
Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar.
-
16
Simmer, without disturbing, for 20 minutes, or until the mixture turns a light amber color.
-
17
Spray a small rimmed baking sheet with cooking spray.
-
18
Spread the chopped hazelnuts out on the baking sheet.
-
19
Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened.
-
20
Break into shards.
