Ensure the Nutella is at room temperature. (If not, gently warm in the microwave for up to a minute. Allow to rest and cool completely before using.)
Whisk the whipping cream either with a hand whisk or electric mixer until it forms stiff peaks.
Add the Nutella to the whipped cream and gently fold in until fully incorporated.
Portion into 4 serving glasses and chill until needed. (Ideally for an hour but equally as good straight away!) Garnish with the praline crumb (below) if using. Or you can top with grated chocolate or anything of your choice.
Heat the caster sugar in a large heavy-based saucepan over a medium heat. Allow it to melt and form a deep golden caramel. Don’t stir until all the sugar has dissolved. To help the sugar dissolve evenly, gently shake the pan occasionally.
Add the hazelnuts and stir to coat in the caramel. Pour onto a non-stick baking tray. Allow the praline to cool completely then whizz in a food processor to make the praline crumb. (You can store the praline for 2 days in an airtight container but keep it completely dry or it will go sticky.)
The praline crumb is optional and not necessary. Nutritional information is a guide only and does not include the crumb garnish.