Ingredients

• 2 envelopes powdered gelatin (about 4 1/2 teaspoons)
• 6 Tablespoons hazelnut liqueur (i.e. Frangelico)
• 2 1/2 cups half-and-half
• 1-1/2 cups heavy cream
• 3 Tablespoons sugar
• 4 ounce bittersweet chocolate
• 1 cup of Nutella

Instructions

Sprinkle the gelatin over the liqueur in a bowl, stir, and let stand for 5 minutes. 

Heat the cream and half-and-half mixture with sugar in a saucepan over medium heat, gently whisking continuously, until sugar is dissolved and just starting to bubble around the edges. Reduce heat to medium-low.

Whisk in gelatin mixture, chocolate, and Nutella and continue to stir for 5-6 minutes until completely mixed and homogenous.

Divide mixture into small ramekins or mason jars (about 4 ounce). Place in Sub-Zero refrigerator for 2 to 3 hours, or until set.

Top with whipped cream and other optional toppings like mini chips/candies or nuts as desired.