Chocolate Ganache:
Chop the chocolate and put it in a bowl.
Heat the cream until it boils and pour it over the chocolate.
Mix until the chocolate is melted.
Divide the mixture into 4 small glasses.

Hazelnut Creams:
Heat the milk with the sugar.
Meanwhile, mix the egg yolks, cornstarch, and Frangelico until smooth.
Gradually pour the hot milk into the preparation, stirring constantly, and transfer the mixture into the saucepan.
Bring to a boil, stirring constantly with a whisk, until thickened,
Remove from heat and add the butter. Mix well.

Divide the mixture into the small glasses. Wait until it has cooled before adding chopped praline on top.