1-Preheat oven to 350ºF. Line bottom of a 9-inch springform pan with aluminum foil and lightly spray with nonstick spray. Line sides with parchment paper.

2-In a medium saucepan, warm chocolate hazelnut spread and butter over medium-low heat, stirring until smooth. Whisk in sugar and set aside to cool slightly.

3-Once cooled, whisk in eggs and vanilla until combined. Sift flour, cocoa powder, and salt into mixture and fold gently until combined.

4-Spread batter evenly in prepared pan. Bake 25-30 minutes or until toothpick inserted comes out with a few moist crumbs. Cool completely at room temperature or refrigerate for 15-20 minutes.

5-For the mousse, sprinkle gelatin over cold water and let stand 5 minutes.

6-Heat chocolate hazelnut spread and ½ cup cream in a saucepan until melted. Remove from heat, add salt and softened gelatin, whisk until dissolved. Cool to room temperature, stirring to prevent gelatin clumps.

7-Whip remaining 1 cup cream until soft peaks form. Whisk one-third of whipped cream into chocolate hazelnut spread mixture, then fold in remaining whipped cream until smooth.

8-Spoon mousse over brownie layer and smooth top. Chill in refrigerator for about 2 hours until set.

9-For topping, warm chocolate hazelnut spread and cream until melted and smooth. Let cool for 10 minutes, stirring occasionally.

10-Pour topping over mousse layer and smooth. Refrigerate at least 1 hour until topping sets.

11-Remove sides of pan and parchment carefully before serving.