Pour the mixture into your lined tray and then sprinkle the roughly chopped hazelnuts on top. Bake for 12 minutes, then remove it from the oven and place the tray in the fridge to cool for about 30 minutes.

Once cooled, use a 1.5"/4cm cookie cutter to cut discs of the brownie out, they should be the same size as your silicon half sphere mold. You will have some leftover brownie that you can eat!

Into the base of the half sphere silicon mold, pipe 1/2 the cavity with hazelnut praline. You only need to fill 4 cavities.

Take the discs of hazelnut brownie and press these on top so that the brownie is flush with the top of the silicon mold. Place these in the freezer for 4 hours or until they feel solid and can be easily popped out of the silicon mold.

Into a medium jug, add the chopped chocolate and place a sieve over the top. Set this to one side.

Into a medium bowl, add the eggs, milk and cream. Place this over a pan of gently simmering water and whisk constantly until it reached a temperature of around 75-82C on a digital thermometer. The mixture will thicken, but be careful not to overcook it or it will begin to scramble.

Immediately remove it from the heat and pour it through the sieve over the chocolate. Let it sit for 2 minutes before blending until smooth.

With the same half sphere silicon mold that the praline is in, fill up 4 cavities with the cremeux then place these in the freezer for 2 hours or until they feel solid and can be popped out easily. You will have some cremeux left over.

Into a small ramekin, add the powdered gelatin and cold water. Stir them together to combine and let these sit for 5 minutes at room temperature. It is quite a small amount of gelatin but will help to stabilise the hazelnut mousse.

Into a tall jug, add the mascarpone, and weigh the 85g of hazelnut praline you made earlier. Add this on top.

Meanwhile, add the double/heavy cream in a small saucepan until it is steaming. Remove it from the heat and stir through the bloomed gelatin to dissolve it.

Immediately pour the hot cream over the mascarpone praline mixture and then blend until smooth with a hand blender.

Place a sheet of clingfilm on the surface and refrigerate it for 4-6 hours.

Remove the cremeux and brownie/praline half spheres from the freezer. Use a blow torch to very quickly melt the base of the cremeux.

Press the half sphere of cremeux on to the brownie, to glue them together and form a full sphere. Place these back in the freezer for 30-60 minutes just to set them together.

Once the hazelnut mousse has set, simply scoop it into a piping bag, there is no need to whisk it up.

Using the Pavoni AF001 silicon sphere mold, pipe the hazelnut mousse into one half.

Remove the frozen sphere of cremeux/brownie/praline from the freezer, and press this into the hazelnut mousse.

Place the second half of the Pavoni AF001 silicon sphere mold on top, then using a piping bag, pipe the remaining hazelnut mousse into the mold to fill the sphere.

Place the entire mold into the freezer for a minimum of 6 hours.

Into the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients together on a low speed until it forms a crumble like consistency.

Spread the mixture onto a tray lined with a silicon mat and place it in the freezer for 30 minutes. Meanwhile, pre-heat the oven to 160C/320F Non-Fan Assisted.

Once chilled, bake the mixture for 10 minutes, and then remove it from the oven, allow it to cool to room temperature. Break the cooled mixture up into small pieces before storing in an airtight container until needed.

Into a medium bowl, add the chocolate and cocoa butter and melt it over a pan of gently simmering water.

Once melted, remove it from the heat and stir occasionally until it has cooled to a temperature of 45C/112F on a digital thermometer.

Just before the coating reaches temperature, remove the frozen sphere from the mold and then place a skewer or knife into one side so that you can hold the sphere and dip it in the glaze.

Once at 45C, immediately dip the frozen sphere in the glaze. Let the excess drip off then carefully flip it upright.

Working VERY quickly so the glaze remains wet, immediately coat it with a sprinkling of the chocolate crumble mixture, rotating the sphere as you sprinkle to evenly coat the outside. If the glaze sets too quickly and the crumble doesn't stick, simply use a blow torch to gently melt the coating and continue to coat it in the crumble.

Carefully remove the skewer or knife, and place the sphere onto a tray lined with a silicon mat. Repeat this with the remaining spheres before placing them in the freezer for 30 minutes.

For this you will need a spray gun, which is linked in the equipment list.

Into a medium bowl, add the cocoa butter and chocolate and place this over a pan of gently simmering water. Stir this with a spatula until completely melted and then remove it from the heat to cool.

Once it has cooled to 45C/112F, immediately pour it into your spray gun.

Remove the sphere from the freezer and spray and the velor mixture evenly over the dessert.

Allow the dessert to defrost at room temperature for 30-45 minutes before serving.