1cupof toasted hazelnuts skins removed and broken into large pieces
Chocolate Whipped Cream:
1cupof whipping cream
1/2cupof chocolate chips melted
For the Crust:
Combine all three ingredients in a bowl. Press into a 9.5 inch deep pie plate, making sure you press up the sides firmly and cover the whole area. Bake in a 350 degree oven for 12 minutes. Remove and cool.
For The Chocolate Mousse Layer:
Melt your chocolate and whipping cream together in a thick pot on the stove over medium-low heat.
Beat the egg yolks until creamy yellow.
Add some of the warm chocolate mixture to the egg yolks to temper them, mixing quickly and thoroughly.
Add the tempered egg yolks into the chocolate mixture and whisk the ingredients together.
Cook over medium-low heat for another 4-5 minutes until the mixture has thickened.
Stir in the Frangelico.
Set aside and cool.
Once cooled, pour the whipping cream into a bowl and beat with the whisk attachment until soft peaks form.
Fold the whipped cream into the cooked chocolate mixture until combined completely.
Pour into the pie crust, smoothing out the top.
Place in the fridge for 3-4 hours.
Prepare the whipped cream when serving. Whisk the cocoa and the powdered sugar together to break up any lumps. Place the cream, chocolate and powdered mixture into a large bowl then beat with a mixer until the whipped cream forms peaks.
Spread across the top of the pie evenly, then sprinkle on the hazelnuts.