Grind the hazelnuts. Heat the milk in a saucepan and add the nuts. Bring to a boil and simmer for 5 minutes. Remove from the heat. Separate the eggs whites from yolks. Whisk the egg yolks with 1 cup sieved confectioner╒s sugar, until the mixture is smooth. Pour into the hazelnut milk and heat until it thickens, stirring often. Dissolve the gelatin in 1/2 cup warm water. Add to the hot mixture. Whisk until the gelatin is completely dissolved. Stir in the chocolate. Pour the mixture into a large bowl and refrigerate, whisking every now and again. Whip the crÅme fraöche until firm . Whisk the egg whites until firm also. First fold the cream into the chilled hazelnut-chocolate mixture, very gently, then the egg whites. Pour into individual stemmed glasses. Refrigerate for at least 2 hours. Decorate with chocolate chips.
