nutella mousse with salted hazlenut brittle and strawberries

mousse:
1 cup heavy whipping cream
1/2 cup nutella (can increase both if you want to make more, just use 1 part nutella to 2 parts whip cream)
put both into a mixing bowl and whip with a beater (do not try to do this with a whisk, your arm will fall off before it is done) whip until soft peaks form. chill at least 4 hours (can be made the day ahead)

brittle:
2-3 tbl butter
1 1/2 cup sugar
1/2 cup water
10 oz hazelnuts
few tablespoons kosher salt
pinch baking soda

if hazelnuts are raw you need to toast them first. cut them up a bit and put them into a pan over medium heat, shaking until your kitchen smells like hazelnuts - your nose will know when they are done. if they are pre-toasted you can skip this step. turn off heat for a moment and add sugar, water, and 1 tbl of the salt. turn heat back on to medium. stir with a non stick implement (i like a silicone spatula) until all of the water cooks off and your candy had a medium brown color. be careful, it should not spit but if it does it will HURT if it hits you. (liquid sugar napalm ftl). remove from heat and quickly stir in baking soda and butter. pour onto a silicone baking sheet (or a normal cookie sheet lined with parchment paper. do not pour directly onto a surface it can stick on!) and spread out evenly. put pan in the sink/water immediately! leave candy to set for up to 1 hr, then break into shards and store in an airtight container. can be made up to a week in advance.

to bring it together:
serve in pretty little glass dishes: shot glasses, ramikins, or small rocks glasses work depending on how many guests/how much you want to serve them/what you have on hand. put a layer of sliced strawberries in the bottom of the glass and top it with the mousse. slice one strawberry per serving up into a cute fan and put that on top, and stick a shard or 2 of the salted brittle out of the glass. serve and collect your accolades.