Chocolate Mousse with Hazelnut Semifreddo

For the crystallised chocolate

1. Pour the water and icing sugar into a frying pan. Cook over high heat until the sugar becomes light brown.
2. Remove from the heat and add the Babbi Cremadelizia Cocoa Spread. Stir quickly, pressing the spoon against the bottom of the pan. As it cools, the sugar and chocolate will form crunchy crumbs that resemble soil.
3. Transfer the “soil” to a bowl and leave to cool completely.

For the chocolate mousse

1. Whip the cream until firm.
2. Add the Babbi Cremadelizia Cocoa Spread and fold it in gently to avoid deflating the whipped cream.
3. Divide the mousse among small jars and refrigerate.

For the hazelnut semifreddo

1. In a bowl, combine a little cold water with the Babbi Cremadelizia Hazelnut Spread and whisk until smooth and creamy.
2. Pour the mixture into small jars and place them in the freezer for 2 hours.