Photo: Nigel Cox; Styling: Tiziana Agnello
Hands-on Time
28 Mins
Total Time
2 Hours 28 Mins
Yield
Serves 6

How to Make It

Step 1

Combine first 3 ingredients in a microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring after 20 seconds; stir until smooth. Stir in liqueur.

Step 2

Place egg whites in a large bowl; beat with a mixer at medium-high speed until soft peaks form. Combine 1/4 cup sugar, 2 tablespoons water, and salt in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high, beating until stiff peaks form.

Step 3

Fold half of egg white mixture into chocolate mixture. Fold in remaining egg white mixture. Gently fold in whipped topping. Divide evenly among 6 bowls. Cover surface of mousse with plastic wrap; chill at least 2 hours.

Step 4

Place wafers 2 inches apart on parchment paper, flat side down. Top each with 1 teaspoon nuts. Place remaining 1/4 cup sugar in a clean, small, heavy saucepan; cook over medium heat until sugar dissolves and is golden (about 3 minutes). Do not stir. Drizzle sugar evenly over wafers. Let stand for 5 minutes or until set. Remove plastic wrap from dishes; top each serving with 1 wafer.

Step 5

Nutrition Note: If you substitute an equivalent amount of whipped cream for the whipped topping in this recipe, you will add 41 calories, 8g fat, and 2g sat fat to each serving.

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