Creamy Hazelnut Mousse

Mousse

1. Place chocolate and milk in a medium heatproof bowl. Melt in the microwave or a double boiler until completely smooth. If mixture is warm, leave on the counter until it reaches room temperature.
2. With a hand mixer, beat heavy cream until soft but stiff peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture until combined, then fold in the remaining whipped cream until combined and smooth. Divide into serving cups.

Ganache

1. Place chocolate and cream in a medium heat-proof bowl. Melt together in the microwave then whisk mixture gently until completely mixed. If mixture is warm, allow to cool slightly before pouring evenly between serving cups on top of the mousse. Garnish with coarsely chopped hazelnuts.
2. Place mousse in the refrigerator to set for at least 2 hours.