Hazelnut Chocolate Mousse - cooking recipe

Ingredients

1 cup Frangelico
1 1/2 lbs semisweet chocolate, melted
4 egg yolks, room temperature
1 cup well-chilled whipping cream
1/4 cup sugar
8 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1 cup finely chopped hazelnuts
hazelnuts
whipped cream
candied violet (optional)

Preparation

Gradually stir Frangelico into chocolate in large bowl; cool completely.
Mix yolks into chocolate 1 at a time.
Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
Fold 1/3 of cream mixture into chocolate to lighten.
Fold in remaining cream and chopped hazelnuts.
Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
Let stand at room temperature 1 hour.
Spoon mousse into glasses, top with whipped cream, nuts, and violets.