Chocolate Hazelnut Mousse

Chocolate Hazelnut Mousse
one cup unsalted butter, softened
1 cup granulated (white) sugar
1 1/3 cups ground hazelnuts
4 ounces dark chocolate, melted
1/4 cup coffee
2 cups whipping (35%) cream, whipped until stiff

Cream the butter to soften, then cream in the sugar until pale and fluffy. Beat in the nuts, chocolate, and coffee. Fold in the whipped cream. Chill, or spread onto a cake, cookies, cupcakes, or wherever desired. It can also be chilled then scooped into a piping bag and piped.

For different flavor variations, use a different type of chocolate (milk, white, orange dark, etc.) and different varieties of coffees, and different ground nuts.

I used this mousse as the filling for my Charlotte Russe au Chocolat. I chilled it first to firm it up a bit, then spread it on the spongecake base.