Chocolate-Hazelnut Layered Mousse with Fresh Whipped Cream

Chocolate Mousse (recipe from Epicurious)
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Read More http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-107437#ixzz0fXsmQQSk

Recipe for Hazelnut Mousse: I followed the recipe above for chocolate mousse, but I added 1/2 cup of chopped hazelnuts (finely using a food processor) into the cream in the first step. Oh, and the hazelnuts must be roasted and the skin must be removed. You do this by sticking them in the oven until they brown and are aromatic, probably about 10-15 mins in a 350 degree oven (but watch them). When they are done, pour them on a dish towel and rub them to get the skins off. I left the hazelnut pieces in the mouse, because I like the added crunch. If you prefer, you can strain them out of the mousse when you pour the custard through the fine mesh sieve.

Next time I do this, I will leave the chocolate out of the hazelnut mousse, or add white chocolate instead to contrast the colors more. In any case, this is an easy, elegant dessert that is very rich. You really don't need to serve too much of it for everyone to be satisfied. Bon appétit!