Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

Ingredients

• 1 1/4 cups chilled heavy whipping cream
• 1 cup crisp rice cereal
• 1 teaspoon vanilla extract
• 1/3 cup sifted all purpose flour (sifted, then measured)
• 1/3 cup sifted unsweetened cocoa powder (preferably Dutch process; sifted, then measured)
• 1/4 cup (1/2 stick) unsalted butter
• 1/8 teaspoon (scant) salt
• 2/3 cup sugar
• 3 tablespoons water
• 4 large eggs
• 5 ounces imported gianduja bars (hazelnut flavored milk chocolate, such as Callebaut), chopped
• Powdered sugar

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