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Chocolate-Hazelnut Mousse

Oxmoor House
Hands-on time 16 mins
Total time 3 hrs, 31 mins
Yield 6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)
This dessert's custard base will be thick, but whipped topping is folded in to give it the classic airy texture of a mousse. Because this dessert needs time to chill, it is a terrific make-ahead option.

Ingredients

  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups 2% reduced-fat milk
  • 1/4 cup Frangelico (hazelnut-flavored liqueur)
  • 1/2 teaspoon vanilla extract
  • 3 ounces bittersweet chocolate, chopped
  • 2 cups frozen fat-free whipped topping, thawed
  • 2 tablespoons chopped hazelnuts, toasted

Nutrition Information

  • calories 278
  • caloriesfromfat 30 %
  • fat 9.2 g
  • satfat 4.4 g
  • monofat 3.5 g
  • polyfat 0.5 g
  • protein 6.9 g
  • carbohydrate 39 g
  • fiber 2.2 g
  • cholesterol 77 mg
  • iron 1 mg
  • sodium 177 mg
  • calcium 115 mg

How to Make It

  1. Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.

  2. 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.

  3. 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.