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Oxmoor House Photo by: Oxmoor House

Chocolate-Hazelnut Mousse

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.

Cooking Light OCTOBER 2006

  • Yield: 6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)
  • Hands-on:16 Minutes
  • Total:3 Hours, 31 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 30%
  • Fat: 9.2g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.9g
  • Carbohydrate: 39g
  • Fiber: 2.2g
  • Cholesterol: 77mg
  • Iron: 1mg
  • Sodium: 177mg
  • Calcium: 115mg
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Chocolate-Hazelnut Mousse recipe

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