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Filling:
2 cups Godiva Dark Chocolate callets
12 tablespoons (1 1/2 sticks) unsalted butter
5 large egg yolks
3/4 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
5 large egg whites, at room temperature
3/4 teaspoon salt

Strudel Shells:
Granulated sugar, for coating ramekins
12 sheets phyllo dough
10 tablespoons butter, melted
3/4 cup superfine sugar, divided
3/4 cup coarsely ground toasted hazelnuts*

Caramel Syrup:
1 3/4 cups granulated sugar
3/4 cup water

Assembly:
1/2 cup coarsely ground toasted hazelnuts*
2 1/2 Tablespoons Godiva Dark Chocolate callets
6 bananas, peeled
Vanilla ice cream (optional)

*To toast hazelnuts, position rack in center of oven and preheat to 350°F. Spread nuts in single layer in jelly roll pan and bake for 10-15 minutes, shaking pan two or three times, until nuts are golden beneath their skins. Wrap nuts in clean kitchen towel and cool completely. Rub nuts back and forth between folds of towel to remove loose skins.

Make the filling:

1. Place chocolate and butter in heatproof bowl and place over simmering water. Stir gently until thoroughly melted and combined. Reserve.
   
   
2. Place yolks in bowl of electric mixer fitted with wire whisk attachment. Add half of sugar and beat on medium speed until yolks have lightened in color and hold a soft ribbon. Fold yolk mixture into melted chocolate until just combined. Add vanilla extract; reserve.
   
   
3. Place whites in clean bowl of electric mixer fitted with wire whisk attachment. Add salt and whip until foamy and opaque. While machine is running, add remaining sugar in slow stream. Turn speed up and whip whites until they hold soft peaks. Do not overbeat. Carefully fold whites into chocolate mixture. Chill for 1 hour or overnight.
   
   

Make the strudel shells:

1. Spray twelve 4-ounce ramekins with vegetable spray or brush with melted butter. Coat well with granulated sugar and place ramekins on baking sheet.
   
   
2. Place phyllo dough on work surface and cover with slightly damp kitchen towel. Remove one sheet and place on clean dry work surface. Very carefully brush melted butter over phyllo. Sprinkle phyllo sheet with 2 tablespoons superfine sugar. Place another sheet of phyllo on top, butter in same manner, but sprinkle with 1/4 cup hazelnuts. Place third sheet on hazelnut layer and brush with butter. Top with fourth sheet. Repeat stacking procedure twice with remaining 8 phyllo sheets.
   
   
3. With large round cutter (7 to 8-inch) or inverted bowl and paring knife, cut 4 circles from each stack of phyllo sheets. Place circles directly into prepared ramekins, fitting down inside. Edge of phyllo should come above ramekins by 1 inch or so. Place ramekins on baking sheet. Cover well with plastic wrap and refrigerate until ready to use.
   
   

Make the caramel syrup:

Place sugar in medium saucepan and cover with enough water to create ‘wet sand’ texture. Cook over medium-high heat, occasionally wiping sugar from sides of pot using pastry brush dipped in cold water, until dark amber in color, approximately 5 minutes. As soon as sugar turns dark amber, remove from heat and slowly add water. Do this very carefully, as it will sputter. Bring syrup back to boil, stirring with wooden spoon or wire whisk, just until water mixes with syrup. Cool.

Assembly:

1. Sprinkle phyllo cups with remaining 1/2 cup coarsely ground hazelnuts. Using ice cream scoop, spoon chocolate filling into shells until level with top of phyllo. Place piece of chocolate in center of filling. Chill strudels.
   
   
2. Position rack in center of oven and preheat oven to 350°F. Bake strudels for 30 minutes or until tops puff up and are firm on top, but still slightly wet in center.
   
   
3. While strudels are baking, place prepared caramel syrup in hot sauté pan and heat through. Slice bananas into 1/2-inch rounds and add to skillet. Heat through.
   
   
4. Serve strudels immediately with caramel banana syrup on side and vanilla ice cream, if desired.