¾-inch pieces Transfer the hazelnut praline paste to a pastry bag fitted with a ½-inch tip Do the same with the chocolate mousse in a second bag If you only have one ½inch tip, use a spoon for the hazelnut praline paste Pipe a layer of chocolate mousse (about 25 grams) onto the bottom of the glass Sprinkle with a small number (about 5 grams) of caramelized hazelnuts; you can leave them whole or crush them Place a round of flourless chocolate sponge on top Pipe a layer of chocolate mousse—about 25 grams —on top of the cake Top with a thin layer of nougatine crisp (about 5 grams) Pipe or spoon a thin layer—about 12 grams—of hazelnut praline paste over the nougatine crisp Sprinkle about 5 grams of caramelized hazelnuts on top of the praline paste Repeat the layering with the rest of the cake and chocolate mousse Save some chocolate nougatine crisp for garnishing just before serving The verrines will only have 1 layer of hazelnut praline paste If you have extra you can create another layer Place glasses in the refrigerator Shave off 8 large chocolate curls from a block of chocolate, following the recipe Make the hazelnut caramel curls following the recipe, and prepare 8 large pieces of chocolate nougatine crisp Keep the garnishes in airtight containers Before serving the desserts decorate each glass with a shard of nougatine crisp, a chocolate curl, and a hazelnut caramel curl ...bottom of the glass Sprinkle with a small number (about 5 grams) of caramelized hazelnuts; you can leave them whole or crush them Place a round of flourless chocolate sponge on top Pipe a layer of chocolate... caramelized hazelnuts on top of the praline paste Repeat the layering with the rest of the cake and chocolate mousse Save some chocolate nougatine crisp for garnishing just before serving The verrines will... —on top of the cake Top with a thin layer of nougatine crisp (about 5 grams) Pipe or spoon a thin layer—about 12 grams? ?of hazelnut praline paste over the nougatine crisp Sprinkle about 5 grams of