Indulgent hazelnut mousse

200g chocolate hazelnut spread 3 tablespoons full fat milk 600ml double cream

2 tbsp icing sugar

1 tbsp cornflour

125g chopped roasted hazelnuts Whipped cream from a can

250g box of Guylian Sea Shell Chocolates

Put the chocolate hazelnut spread into a bowl with the milk and heat in the microwave for 15 seconds. Mix well so that the mixture is runny, and then leave it to cool.
Pour the cream into a large bowl with the cornflour and icing sugar and whisk together until the mixture thickens and forms stiff peaks. Add the chocolate hazelnut spread to the bowl and fold through until combined.
Pour the chopped hazelnuts into the mixture and fold through (keep a handle of hazelnuts back for decorating), and then spoon, or pipe, the moose into individual ramekins.
Serve with a swirl of whipped cream on the top of each moose and then sprinkle over the remaining hazelnuts.
Finally, place two or three Guylian seashells on top of each moose and enjoy!