Frozen White Chocolate and Hazelnut Mousse

Frozen White Chocolate and Hazelnut Mousse Recipe
Photo: Karry Hosford
Place a freezer-safe container in the freezer before you start the recipe; a chilled container helps preserve a light, fluffy texture.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 25 %
Fat 5.7 g
Satfat 2.2 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.2 g
Carbohydrate 30 g
Fiber 0.3 g
Cholesterol 56 mg
Iron 0.3 mg
Sodium 81 mg
Calcium 25 mg

Ingredients

2 large egg yolks, lightly beaten
3 tablespoons water
1 teaspoon butter
2 ounces premium white baking chocolate, finely chopped
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon cream of tartar
Dash of salt
6 large egg whites
3/4 cup sugar
2/3 cup water
1 1/2 cups frozen fat-free whipped topping, thawed
3 tablespoons chopped hazelnuts, toasted

Preparation

Place egg yolks in a medium bowl. Combine 3 tablespoons water, butter, and chocolate in a large, heavy saucepan over medium heat, stirring constantly until chocolate melts. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk. Return chocolate mixture to pan; cook over medium heat until thick (about 3 minutes), stirring constantly. Remove from heat; stir in liqueur. Cool slightly.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 2/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at high speed until stiff peaks form (5 to 7 minutes).

Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Fold in whipped topping and hazelnuts. Spoon mixture into a chilled freezer-safe container; freeze 8 hours or overnight.

Note:

December 2002
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