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1
Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste.
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2
Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth.
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3
Remove from over water.
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4
Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend.
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5
Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160F, about 6 minutes.
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6
Cool mixture slightly.
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7
Fold in chocolate and hazelnut paste.
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8
Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form.
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9
Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves.
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10
Increase heat and boil until thermometer inserted into mixture registers 220F, about 4 minutes.
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11
Gradually add hot syrup to whites, beating until firm peaks form and whites are cool.
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12
Fold into chocolate mixture in 2 additions.
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13
Beat 1/2 cup whipping cream in medium bowl until soft peaks form.
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14
Fold into mousse.
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15
Spoon mousse into 4 goblets, dividing equally.
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16
Chill mousse at least 1 hour and up to 1 day.
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17
Garnish each serving with whipped cream and toasted hazelnuts.
