1 3/4 cups Whipping cream
1 tsp Gelatin
1 ½ cups Semisweet chocolate chips
¼ cup + 1 tbsp Frangelico or hazelnut liquor
2 tbsp Nutella
3 tbsp Unsalted butter, room temperature, cut into small cubes
Chill 1 ½ cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In a double boiler, combine chocolate chips, ¼ cup Frangelico, Nutella and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chips are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a small sauté pan and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat until gelatin is dissolved, and there are no lumps. Do not boil or gelatin will be damaged! Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream and 1 tablespoon Frangelico to medium peaks. Stir ¼ of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two batches. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap).
Garnish with toasted hazelnuts, fresh berries or a sprig of mint.