Chocolate Hazelnut Mousse

I made this for Jonathan's belated 30th birthday dinner.  Originally this recipe was for a cake- the cake part didn't turn out, but I was left with a most delicious mousse.  Next time I will ditch the original crust recipe, which  I think still would have tasted gross even if it had turned out, and either just make the mousse as such or put it on top of a premade chocolate graham crust.  I will also add some hazelnut flavoring or syrup to make that flavor a little stronger.  But, even without said alterations this was really yummy and slightly rich.  P.S. I found a very similar recipe for a chocolate hazelnut cheesecake which  I will probably give a shot next time. Mmmm.

Chocolate Hazelnut Mousse

1 tsp unflavored gelatin

3 Tbs cold water

1/2 cup mascarpone

1 1/2 cups chilled heavy cream

1/2 cup Nutella (5oz)

2 Tbs unsweetened cocoa powder

3 Tbs sugar

Sprinkle gelatin over water in a small saucepan and let stand until softened, about 5 minutes.  Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.  Whisk in Nutella until combined and remove from heat.

Whisk together mascarpone and nutella mixture in a large bowl.  Beat together cream, cocoa, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase to high and beat until cream forms soft peaks.  Whisk one third of whipped cream into nutella mix to lighten, then fold in remaining whipped cream until well combined.  Spoon filling onto crust, into individual bowls or whatever dish you would like to serve it in and chill, covered, at least 3 hours.  When ready to serve drizzle chocolate syrup over top.

Mmm. . .