Position oven rack to position 3. Preheat Wolf electric oven in CONVECTION at 200°F. Mix together crumbs, butter and salt in medium bowl. Press into six 6-ounce greased ramekins.* Place in oven for 5 minutes. Cool. Place hazelnuts on baking sheet and toast 5 minutes or until golden brown. Cool.
Pour 10 cups water in the basin of the Wolf steamer. Heat at 200°F covered with steamer lid. In solid steamer pan, pour cream and place in steamer. Heat for 10 minutes. Stir chocolate chips into cream until melted. Stir hazelnut spread and hazelnuts into chocolate. When ramekins are cool, pour in chocolate filling and place in a Sub-Zero refrigerator for at least 1 hour.
Makes 6 servings.
*This recipe can be prepared in 13x9-inch baking dish for smaller servings. Follow all directions as above, except press crumbs in 13x9-inch dish and pour mixture on top of crumbs and refrigerate for 2 to 3 hours. Cut into 1 1/2 x 1 1/2-inch squares.