Frozen White Chocolate and Hazelnut Mousse

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

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 25%
  • Fat: 5.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.2g
  • Carbohydrate: 30g
  • Fiber: 0.3g
  • Cholesterol: 56mg
  • Iron: 0.3mg
  • Sodium: 81mg
  • Calcium: 25mg

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

  1. 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.
  2. 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).
  3. 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.
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