Hazelnut Mousse

1Prepare the Hazelnuts (1 cup) Preheat the oven to 350°F (175°C). Spread the hazelnuts (1 cup) on a baking sheet and toast them in the preheated oven for 12-15 minutes, or until the skins start to crack. Rub the warm hazelnuts (1 cup) in a clean kitchen towel to remove the skin. Let them cool completely.

2Make the Hazelnut Paste In a food processor, grind the toasted hazelnuts (1 cup) into a fine paste. Add the milk (1 cup), sugar (½ cup), and vanilla extract (1 tsp) to the hazelnut paste and blend until smooth. Set aside.

3Prepare the Whipped Cream In a large bowl, whip the heavy cream (2 cups) and powdered sugar (¼ cup) until stiff peaks form.

4Combine the Hazelnut Paste and Whipped Cream Gently fold the hazelnut paste into the whipped cream until well combined. Be careful not to deflate the whipped cream.

5Chill the Mousse Spoon the hazelnut mousse into individual serving dishes and refrigerate for at least 3 hours, or until set.

6Garnish and Serve Before serving, top the chilled hazelnut mousse with a dollop of whipped cream and sprinkle with chocolate shavings (¼ cup). Serve and enjoy!