Chocolate Hazelnut Mousse
.
Yield
6 servingsPrep
10 minCook
5 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 2 ½ | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
milk
2% reduced-fat |
|
| ¼ | cup |
frangelico
hazelnut-flavored liqueur |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | ounces |
chocolate, bittersweet
chopped , null |
* |
| 2 | cups |
whipped topping, prepared
frozen fat-free, thawed |
|
| 2 | tablespoons |
hazelnuts (filberts)
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 38 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
milk
2% reduced-fat |
|
| 59 | ml |
frangelico
hazelnut-flavored liqueur |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 86.7 | ml/g |
chocolate, bittersweet
chopped , null |
* |
| 473 | ml |
whipped topping, prepared
frozen fat-free, thawed |
|
| 3E+1 | ml |
hazelnuts (filberts)
chopped, toasted |
|
Directions
Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil).
Gradually add hot milk to sugar mixture, stirring constantly with a whisk.
Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly.
Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts.
Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.
Remove bowl from ice.
Gently fold in one-third of whipped topping.
Fold in remaining topping.
Cover and chill at least 3 hours.
Sprinkle with hazelnuts.
