In saucepan set over medium heat, heat cream, creamer and 1 cup milk until mixture starts to simmer around edge of pan.
Meanwhile, in small bowl, sprinkle gelatin over remaining milk; let stand for about 5 minutes or until gelatin has softened. Whisk into cream mixture until dissolved.
Divide cream mixture among 6 lightly greased ramekins or small dome-shaped bowls. Cover with plastic wrap; refrigerate for about 6 hours or until set.
To serve, invert onto serving plates. Dust with cocoa powder and sprinkle with hazelnuts, if desired.