Dark chocolate mousse with rum and hazelnuts

A delicious and light in texture chocolate dessert to satisfy the most difficult chocoholics! If you want, feel free to substitute the hazelnuts with walnuts, almonds, raisins or other dried fruits of your preference but I strongly believe that chocolate and hazelnuts is a Heaven made combination!

Slightly adapted from a recipe of Nicki Mytarea,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people):
1/4 tea-cup of fresh milk, full fat
200gr. of dark chocolate, cut in small pieces (50%-70% cocoa solids)
3 egg yolks
3 tbsp of honey
4 tea-cup of fresh cream (28% fat)
50ml dark rum (or cognac)
3 gelatin sheets
150gr. of hazelnuts, toasted and roughly chopped

Method:
Soak the gelatin sheets in a bowl full of cold water.

Using the "bain-marie" method melt the chocolate into the milk in medium-low heat.

In a large bowl, using a hand mixer, beat the egg yolks with the honey and the rum until you have a well blended and fluffy mixture.

When the gelatin is soft, drain well and add it in the bowl with the yolks/honey mixture. Then add the melted chocolate and stir gently with a spoon.

In another bowl beat the fresh cream until it becomes a light crème chantilly (whipped cream).

Add the chantilly into the yolks/chocolate mixture and stir gently with a spoon. Add half the amount of the hazelnuts and stir again.

Cover with cling film the bottom and the sides of a normal size loaf tin making sure that plenty of it hangs over the rim of the tin.. Empty the mousse mixture in the tin and smooth the surface with a spatula.

Loosely cover the mousse and put the tin in the fridge for at least 8 hours until it is set and firm.

Turn the mousse onto a platter, carefully take the cling film off and garnish on top with the rest of the hazelnuts.

Cut in slices and serve immediately.