Melt the Chocolate

1. Prepare the Chocolate: Begin by placing the semi-sweet chocolate chips in a heatproof bowl. You can melt the chocolate using a double boiler or in the microwave (in 20-30 second intervals to prevent burning). Stir the chocolate occasionally until it’s smooth and fully melted.
2. Combine with Hazelnut Spread: Once the chocolate is melted, add the hazelnut spread and stir until well combined. The result will be a thick, creamy chocolate-hazelnut mixture. If you prefer a sweeter mousse, add 2 tablespoons of sugar at this stage. Let this mixture cool slightly before moving on.

Whip the Cream

3. Chill the Whisk and Bowl: For best results, chill the whisk and mixing bowl in the fridge for about 10 minutes before whipping the cream. This helps the cream whip up more efficiently.
4. Whip the Cream: In the chilled bowl, add the heavy cream, vanilla extract, and a pinch of salt. Use an electric mixer or a whisk to beat the cream until soft peaks form. The whipped cream should hold its shape but not be too stiff.

Combine the Two Mixtures

5. Fold the Mixtures Together: Take a large spoonful of the whipped cream and gently fold it into the chocolate-hazelnut mixture. Continue folding until the mixture is smooth and fully incorporated, being careful not to deflate the whipped cream too much.
6. Finish the Mousse: Once the chocolate and cream are blended together, the mousse should be light and fluffy. Divide the mousse into serving cups, bowls, or glasses.

Chill and Serve

7. Chill the Mousse: Refrigerate the mousse for at least 2 hours to allow it to set and develop its flavors. The mousse will firm up as it chills, making it easier to serve.
8. Garnish and Serve: Before serving, garnish with crushed hazelnuts, a sprinkle of grated chocolate, or a dollop of whipped cream. A drizzle of chocolate or caramel sauce can add an extra layer of decadence. Serve chilled and enjoy!