Hazelnut Chocolate Mousse

Directions

1. 1
   Gradually stir Frangelico into chocolate in large bowl; cool completely.
2. 2
   Mix yolks into chocolate 1 at a time.
3. 3
   Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
4. 4
   In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
5. 5
   Fold 1/3 of cream mixture into chocolate to lighten.
6. 6
   Fold in remaining cream and chopped hazelnuts.
7. 7
   Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
8. 8
   Let stand at room temperature 1 hour.
9. 9
   Spoon mousse into glasses, top with whipped cream, nuts, and violets.