White Mousse with Crumble and Nutella® hazelnut spread

Crumble: Preheat oven to 325 degrees F. Line baking sheet with parchment paper. In large bowl, combine butter with sugar; mix in flour, hazelnuts and salt until the consistency of coarse meal.

Spread in thin layer on prepared baking sheet; bake for about 20 minutes or until golden. Let cool completely.

Mousse: Meanwhile, sprinkle gelatin over 1/4 cup cold water, whisking with a fork. Let stand for about 10 minutes or until softened. Pour cream into saucepan set over medium heat; stir in gelatin mixture until dissolved. Stir in chocolate until combined. Let cool completely.

In a separate bowl, beat egg whites until stiff peaks form; fold gently into chocolate mixture.

Divide evenly among 8 dessert glasses or small bowls. Refrigerate for at least 2 hours or until chilled.

Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe Nutella® hazelnut spread decoratively on top of each serving. Sprinkle evenly with crumble.