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Place the chopped dark chocolate in a heatproof bowl and melt it using a double boiler or in the microwave in 15-second intervals, stirring until smooth.
Once melted, add the Nutella and mix until well combined. Set aside.
In a large mixing bowl, beat the heavy cream using a hand mixer or stand mixer on medium-high speed for 3–4 minutes until slightly thickened.
Add the powdered sugar and continue beating until soft peaks form. Set aside 2 tablespoons of the whipped cream for garnish.
To the remaining whipped cream, add the Nutella and melted chocolate mixture.
Gently fold the ingredients together until fully combined and smooth, be careful not to deflate the mixture.
Transfer the mousse to a piping bag, cut the tip, and pipe it into serving glasses or bowls. Refrigerate for at least 1 hour to set.
Before serving, top each mousse cup with a spoonful of whipped cream. Sprinkle with chopped hazelnuts for crunch and chopped chocolate for extra flavor.
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