Preparation

Pour cold water over gelatin, set aside to swell. Pour 200 g of 30% cream over the chocolate, Lauretta filling, nut paste, put in the microwave and melt all the ingredients.
Add gelatin to the melted ingredients and mix everything well. Whip 700 g of 30% cream 3/4 until it becomes thick but not stiff, and add to the prepared mixture. Mix everything gently with a spatula and pour into silicone molds in the shape of a ball. Squeeze caramel in the center of each serving in the desired amount. Freeze the single servings for at least 24 hours at -4°F (-20°C).
Prepare the shell: melt chocolate and oil, add brittle.
Remove the balls from the molds, impale them on a toothpick and dip them in the chocolate and nut coating. Leave to set. Decorate the top as desired, for example, with whipped cream and hazelnut halves.