Bittersweet Chocolate Hazelnut Mousse recipe

3/4 c. hazelnuts, skinned and toasted
4 oz. (4 squares) bittersweet chocolate, chopped
pinch salt
1-1/2 c. 35% whipping cream, divided

In a food processor, chop hazelnuts, chocolate and salt until fine, about 4 minutes.
In saucepan over medium heat, bring 3/4 cup whipping cream to a boil.
Pour into food processor through feed tube with motor running.
Process until smooth.
Transfer to bowl and let cool completely.
In a large bowl, whip remaining whipping cream to soft peaks.
Fold one quarter of the cream into chocolate mixture.
Fold in remaining cream just until blended.
Divide among 6 dessert dishes.
Cover and refrigerate for at least 1 hour or up to 4 hours.
Garnish with chopped hazelnuts.

Note: To toast nuts, spread in single layer on baking sheet.
Bake at 375* for about 8 minutes or until fragrant.
Pour into clean towel and let cool slightly.
Rub skins off and discard.