Place the ricotta cheese in a large sieve, add the caster sugar and sieve into a large bowl pushing through with a silicon spatula. Repeat this process at least 4 times, until the sugar has dissolved, and the ricotta is smooth and velvety.

Warm up the Nutella for 30 seconds in a microwave or dipping the jar in hot water for a few minutes.

Pour the whipping cream in a separate bowl and whisk to a soft peak, do nor over whisk

Pour the softened Nutella and ½ of the chopped hazelnuts into the ricotta and mix well, then add the cream in two stages, folding it in. try to retain as much air as possible

Spoon the mousse in the serving glasses and garnish with the remaining chopped hazelnuts