Begin by gently melting the dark chocolate using a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.

In a saucepan over medium heat, add the sugar and a pinch of salt. Allow it to melt without stirring until it turns a beautiful golden caramel color. Remove from heat once achieved.

In a separate bowl, whisk the eggs until frothy. Slowly drizzle the caramel into the eggs while whisking continuously to temper the mixture.

Fold the melted chocolate into the egg-caramel mixture until well combined.

In another bowl, whip the heavy cream until soft peaks form. Gently fold it into the chocolate mixture, then add the hazelnut cream, continuing to fold until everything is incorporated and fluffy.

Divide the mixture into serving glasses or bowls and refrigerate for at least 4 hours or overnight to set.

Once set, you can garnish with additional whipped cream or crushed hazelnuts for an extra touch. Dig in and enjoy the creamy, nutty goodness!