1 1/2 cups sugar
1 1/2 cups blanched hazelnuts, toasted
1 teaspoon hazelnut or vegetable oil
4 ounces dark chocolate (do not exceed 72% cacao), chopped
4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
1/4 teaspoon kosher salt
1 3/4 cups puffed rice cereal or crushed cornflakes
Unsalted butter (for parchment paper)
1 cup all-purpose flour
1 cup natural unsweetened cocoa powder
8 large eggs
1 cup sugar, divided
2 tablespoons corn syrup
1/2 cup brandy or orange liqueur
1/2 cup heavy cream
1/2 cup hazelnut butter (or ground roasted hazelnuts)
Pinch of kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped
1 cup hazelnut praline paste (reserved from praline chocolate crunch)
5 tablespoons unsalted butter, room temperature, cubed
1 3/4 cups chilled heavy cream, divided
Chocolate Glaze

1/4 cup roasted hazelnuts

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1/4 cup roasted hazelnuts