Step 1: Place the chocolate buttons and ½ cup of the thickened cream into a heatproof bowl and place over a saucepan half filled with water (ensure that the bowl is not touching the water).

Step 2: Allow the buttons to gently melt, only stirring every 3 minutes. Once the chocolate has completely melted, remove from the heat and set aside.

Step 3: In a medium bowl, whisk the remaining amount of thickened cream to medium firm peaks and place in the fridge to keep cool.

Step 4: Place the egg yolks and sugar into another heatproof bowl, then place over the pot half filled with water you used in the first step. Whisk until the mixture is thick, pale and the sugar has dissolved, this will take about 6 to 8 minutes when using a stainless-steel bowl.

Step 5: Be careful not to allow the eggs to get too hot, as they will begin to scramble. Remove the from the heat and pour 1/3 of the mixture into the chocolate mix and stir to combine well. Repeat this process with the remaining mixture, only adding 1/3 at a time.

Step 6: Allow the chocolate mixture to cool to room temperature, then gently fold through the whisked cream until well combined. If you try and do this while the chocolate is still warm, it will melt and take all the air out of the whisked cream.

Step 7: Drizzle the Dark Chocolate & Vino Cotto Caramel over the top of the chocolate mixture and gently stir once or twice to create a ripple effect.

Step 8: Pour the mixture into a 1L freezer proof container, cover and place into the freezer for up to 6 hours to harden (overnight is best).

Step 9: To serve, remove from the freezer, sprinkle over the roasted hazelnuts and scoop onto serving dishes or into waffle cones.