Verrine hazelnut chocolate mousse

Remove the label from the can of condensed milk.

Place the unopened can in a pot and cover completely with water.

Bring to a gentle simmer and cook for 2 hours, ensuring the can remains submerged.

Cool the can completely before opening.

Transfer the dulce de leche to a piping bag and keep at room temperature.

Whip the Mousse au Chocolat in a planetary mixer until airy.

Seperate a small amount of whipped chocolate mousse and mix it with the hazelnut paste.

Fold the mixture into the whipped chocolate mousse until homogeneous, while maintaining the mousse structure.

Pipe a layer of mousse into each verrine and place in the fridge.