Preheat oven to 350 degrees F (175 degrees C).
On a small baking sheet or pie plate, spread Hazelnuts (1/4 cup) in a single layer and toast for 10 to 13 minutes until starting to turn golden.
Allow to cool to room temperature and coarsely chop.
Combine Heavy Cream (1/2 cup) and Powdered Confectioners Sugar (1 tablespoon) and whip until soft peaks form. Keep chilled until ready to use.
Brew 4 shots of Espresso (4 fluid ounce) or use espresso powder as per product instructions. Combine with Frangelico (1 fluid ounce).
Place a scoop of Chocolate Ice Cream (4 scoop) in individual serving dishes or glasses. Pour 1/4 of espresso and liqueur into each dish.
Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.