1. In small skillet, cook and stir hazelnuts over medium heat 4 minutes or until lightly browned and fragrant. Stir in butter and rosemary; remove from heat and cool completely

2. In large, microwave-safe bowl, heat chocolate chips in microwave oven on high 2 minutes or until melted, stirring every 20 seconds; slowly stir in 1/4 cup cream

3. In large bowl, with mixer on low speed, beat remaining 2 cups cream, orange zest, vanilla extract and orange extract 2 minutes. Increase speed to medium-high; beat 2 minutes or until medium-firm peaks form. Reserve 1 cup whipped cream

4. With rubber spatula, fold half of the remaining whipped cream into chocolate mixture until combined; fold in remaining whipped cream. Makes about 4 cups mousse.

5. Divide mousse into 8 (6-ounce) jars or ramekins; top with reserved whipped cream and sprinkle with hazelnut mixture

• 39 g Total fat
• 22 g Saturated fat
• 80 mg Cholesterol
• 19 mg Sodium
• 22 g Carbohydrates
• 12 g Fiber
• 2 g Sugars
• 0 g Added sugars
• 5 g Protein