Hazelnut Spread - make a drink and a mousse

This spread is one of the most versatile recipes that I ever made. Maybe it turned out to be versatile for me because I don't see how chocolate and bread could go together (besides chocolate croissants of course) so I always give a different use for this delicious hazelnut spread. This batch for example I used to make the most delicious hot chocolate you could ask for plus a mousse as one of my desserts for thanksgiving. The hot chocolate was inspired by a famous spot here in NY called Marie Belle where I often go to have a tiny cup. After having it two times I figured that the taste was nothing but a sort of hazelnut spread dissolved in some hot half and half, which makes the the hot drink even creamier .

Everybody here knows my love affair with hazelnuts and chocolate or should I say my voyeur desire to watch them blend together? Anyways, having something in a jar where you can simply play with and come up with delicious results is never too much.

Regarding the mousse I just incorporated some of the spread still warm (easier to incorporate) with a basic mousse structure that contains whipped egg whites and whipped heavy cream and the result was very pleasant and the texture just perfect! The hazelnut spread can be held in your fridge for up to a week and meanwhile you will have time to figure out what is the best use for you ;)

Ingredients:
adapted from David Lebovitz 

for spread:

1/3 cup (40g) almonds - skinless

1 1/3 cup (160g) hazelnuts

1 3/4 cup (400g) whole milk

1 cup (60g) powdered whole milk

3 tbsp (40g) honey

pinch os salt

170g bittersweet chocolate

140g milk chocolate (at least 33% cacao solids)

for hot chocolate:

3/4 cup half and half

2/4 cup hazelnut spread

Bring the half and half to a boil, add the hazelnut spread and stir until it dissolves.

for mousse:

3 large egg whites room temperature

3 tbsp granulated sugar

400g chilled heavy cream

3 cups warm hazelnut spread

In a stand mixer or hand mixer whip the egg whites until soft peaks form and slowly add the sugar . Whip to hard peaks (until glossy and thick). To learn how to proper whip the egg whites watch this video at 1:18min.

Whip the chilled heavy cream to hard peaks. Be careful not to overbeat it.

Carefully incorporate the spread with the egg whites and then fold in the whip cream. Chill and serve.