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Ingredients
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Salted Caramel
Hazelnut Milk Chocolate Mousse
Crunchy Hazelnut Layer
Assembly & Garnish
Method
Salted Caramel
Make caramel
In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Stir gently just to moisten the sugar. Heat over medium-high heat without stirring; swirl the pan briefly if edges begin to caramelize unevenly. Watch closely as the sugar melts and turns a deep amber (8–10 minutes).
Finish caramel
Once amber, remove from heat and immediately add 4 tablespoons unsalted butter, whisking carefully until melted and incorporated. Slowly pour in 1 cup heavy cream in a thin steady stream while whisking (mixture will bubble vigorously). Return to low heat to smooth, then stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Transfer to a heatproof container and cool to room temperature before chilling (about 30–45 minutes).
Hazelnut Milk Chocolate Mousse
Prepare gelatin (optional)
If using gelatin for stability, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water in a small bowl and let bloom for 5 minutes. Gently warm (20–30 seconds) to dissolve, do not boil.
Melt chocolate
Chop 8 oz milk chocolate and place in a heatproof bowl. Warm 2 tablespoons whole milk and 1.5 tablespoons of the heavy cream until just simmering, then pour over the chopped chocolate. Let sit 30 seconds, then stir until smooth and glossy. Stir in 3 tablespoons hazelnut paste (or Nutella) and 0.5 teaspoon vanilla extract until fully combined. If using gelatin, whisk dissolved gelatin into the warm chocolate mixture now. Allow the chocolate mixture to cool to lukewarm (about 10 minutes).
Whip cream
In a chilled bowl, whip the remaining heavy cream (about 1.5 cups total less what was used to melt chocolate) with 1 tablespoon granulated sugar to soft peaks. Do not overbeat; you want a light, billowy texture.
Fold to finish mousse
Fold one-third of the whipped cream into the cooled chocolate mixture to loosen it, then gently fold in the remaining cream in two additions until uniform and airy. Keep mousse refrigerated until assembly (at least 15 minutes).
Crunchy Hazelnut Layer
Make crunchy mix
Combine 1/2 cup finely chopped toasted hazelnuts, 1/2 cup crushed feuilletine or wafer crumbs, 2 tablespoons melted butter and a 1/4 teaspoon pinch of salt in a small bowl. Toss until evenly moistened and mixture holds together loosely. Chill briefly if mixture becomes too soft.
Assembly & Garnish
Layer parfaits
Prepare 4 serving glasses. Spoon about 2 tablespoons of the crunchy hazelnut mixture into the bottom of each glass and press lightly. Add a layer (about 3 tablespoons) of hazelnut milk chocolate mousse. Drizzle about 1 tablespoon of chilled salted caramel over the mousse. Repeat with another 2–3 tablespoons mousse to fill glasses to near top, leaving room for garnish; you should have 2 layers of mousse and 1 caramel layer in each glass.
Finish
Top each parfait with 1–2 tablespoons of whipped cream. Spoon a small drizzle (about 1/2 tablespoon) of salted caramel over the cream. Sprinkle milk chocolate shavings and divide toasted hazelnut halves on top. Finish with a light pinch of flaky sea salt to enhance the salted caramel flavor.
Chill and serve
Chill assembled parfaits for at least 30 minutes to let flavors meld and mousse firm slightly. Serve chilled. Leftover caramel can be refrigerated up to 1 week; warm slightly before using.