Start by adding the sugar and water to a heavy-bottomed saucepan. Let it heat over medium-low without stirring, allowing the sugar to dissolve completely.

Once dissolved, toss in the hazelnuts and stir gently using a wooden spoon or heatproof spatula. The sugar will begin to crystallize at first-keep stirring patiently. It’ll eventually melt again and turn a golden amber, coating the hazelnuts beautifully.

Transfer the caramelized nuts right away onto parchment paper or a silicone mat. Sprinkle a pinch of salt on top and let them cool completely for about 20 minutes.

Reserve a few whole praline hazelnuts for later. Add the rest to a blender and process until smooth, pausing every couple of minutes to scrape down the sides. This could take up to 10 minutes, depending on your blender’s power. Once it’s smooth and creamy, set it aside.

Whip the liquid cream in a large bowl using a hand mixer on medium speed until it forms soft to medium peaks. Avoid overwhipping-you’ll need to mix it more later.

Next, add in the sweetened condensed milk along with the melted chocolate (cooled slightly so it doesn’t seize), and whip again until smooth and thick.

Gently fold in finely chopped chocolate pieces and the remaining chopped praline hazelnuts.

Transfer the mixture to a container. Drizzle in melted chocolate and generous dollops of the praline paste, then use a knife or offset spatula to swirl everything through. The more praline paste you add, the more intense the flavor will be.

Cover and freeze for 6–8 hours or overnight until firm.