Frozen Hazelnut Creams with Chocolate Sauce

• 1 cup sugar
• 8 large egg yolks
• 1 cup well-chilled heavy cream
• 12 cup brandy
• 1 teaspoon vanilla
• 12 cup toasted skinned hazelnuts, chopped
• 5 ounces fine quality bittersweet chocolate
• 3 tablespoons milk or 3 tablespoons cream
• 3 tablespoons softened butter

1. In a saucepan, combine sugar and 1/2 cup water.
2. Bring to boil over high heat, stirring, until sugar is dissolved and boil syrup for 5 minutes.
3. In a large bowl, beat yolks until thick and pale.
4. Add hot syrup in a thin stream, beating, and beat mixture until it is cool.
5. In a chilled bowl, beat cream until it holds soft peaks.
6. Fold it into yolk mixture with the brandy and vanilla, and fold in hazelnuts.
7. Spoon into 10, 3/4-cup ramekins and freeze, covered with plastic wrap, for atleast 4 hours and up to 3 days.
8. For sauce: Melt chocolate in milk or cream.
9. Remove from heat and stir in butter until melted and sauce is glossy.
10. To assemble: Dip molds in warm water.
11. Invert creams onto dessert plates and spoon chocolate sauce over.

sugar, egg yolks, well, brandy, vanilla, hazelnuts, bittersweet chocolate, milk, butter

Taken from www.food.com/recipe/frozen-hazelnut-creams-with-chocolate-sauce-62121 (may not work)