Step 1

Preheat oven to 180°C. Place the hazelnuts on a baking tray and cook in preheated oven for 10 minutes or until aromatic. Rub the hazelnuts in a clean tea towel to remove skin. Cool and chop roughly.

Step 2

Place the chocolate in a medium heatproof bowl or top of a double saucepan. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 5 minutes or until the chocolate melts and is smooth.

Step 3

Remove the bowl from the heat and set aside for 3 minutes to cool slightly. Use the metal spoon to stir the egg yolks into the melted chocolate until well combined.

Step 4

Use electric beaters to beat the egg whites in a large, clean dry bowl until soft peaks form. Gradually add the sugar, 1 teaspoon at a time, whisking well between each addition, until the sugar dissolves.

Step 5

Use a large metal spoon to fold a third of the egg whites into the chocolate mixture, then fold in the remaining egg whites until evenly combined.

Step 6

Place cream and vanilla essence in a separate medium clean bowl. Use a balloon whisk to whisk until soft peaks form. Use a metal spoon to fold the cream mixture gently into chocolate mixture until evenly combined.

Step 7

Spoon half of the chocolate mixture into four 125ml (1/2-cup) glasses or serving dishes. Sprinkle the hazelnuts on top, then spoon the remaining chocolate mixture on top. Cover with plastic wrap and place in the fridge for 3 hours or until chilled and firm.

Step 8

Dust lightly with the cocoa powder and serve.