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1
Line 10 muffin cups with paper liners.
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2
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
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3
Spoon 1 tablespoon melted chocolate into each paper liner.
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4
Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly.
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5
Freeze until chocolate firms, about 30 minutes
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6
Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat.
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7
Freeze until completely set, about 1 hour.
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8
(Can be made 1 day ahead.
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9
Cover; keep frozen.)
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10
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
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11
Cool briefly.
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12
Meanwhile, combine water, yolks and powdered sugar in large metal bowl.
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13
Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160F, about 6 minutes.
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14
Remove from over water.
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15
Using electric mixer, beat until thick and cool, about 3 minutes.
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16
Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture.
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17
Beat cream in medium bowl until stiff peaks form.
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18
Fold into chocolate mixture in 3 additions.
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19
Peel paper liner from each chocolate cup.
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20
Arrange cups on platter.
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21
Pipe mousse into cups, dividing equally.
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22
Sprinkle chopped hazelnuts over.
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23
Serve immediately or chill up to 1 day.
