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.
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
How to Make It
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.
Awesome! Served to company and everyone raved. Creamy, chocolatey, light. I can see why this was in the 25th Anniversary chocolate Sweet 16 bake-off. (Jan/Feb 2012) I couldn't really taste the Frangelico...maybe try hazelnut syrup as a less expensive substitute?
I don't know what happened, but ours didn't turn out at all. We did make one mistake; we accidentally put in more whipped cream than we were supposed to. But that wasn't the problem. The problem was that it was really grainy and tasteless. It wasn't smooth at all, very lumpy. And it barely tasted like chocolate. It was much lighter in color than the picture here shows. I am sure we put in the amount of chocolate called for, so I don't know why it turned out that way. We followed the recipe exactly, so I don't know why it turned out grainy. I'm not sure I would try it again.