Directions:

Boil the milk and cream in a pan.
Using a double boiler, melt the chocolate.
Combine the hot liquids from step 1 with the melted chocolate, mix delicately until smooth.
Move the mixture to another bowl to help it cool down.
In a separate bowl, combine the egg whites and gradually add sugar, beating together to make a meringue until stiff peaks form.
Fold 1/3 of the egg white meringue into the chocolate mixture, mix delicately then add the remaining meringue and mix again delicately.
Add the chocolate mousse to your container of choice.
Refrigerate for at least 2 hours until firm.
If desired, decorate with roasted hazelnuts to add a crunch.

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