Chocolate-Hazelnut Mousse

Chocolate-Hazelnut Mousse Recipe
Oxmoor House
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.

Yield:

6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)

Recipe from

Recipe Time

Hands-on: 16 Minutes
Total: 3 Hours, 31 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ann Pittman,

October 2006
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