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Rating: 4 stars
5 Ratings
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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.

Ann Pittman
Recipe by Cooking Light October 2006

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Credit: Oxmoor House

Recipe Summary

hands-on:
16 mins
total:
3 hrs 31 mins
Yield:
6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.

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  • 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.

Nutrition Facts

278 calories; calories from fat 30%; fat 9.2g; saturated fat 4.4g; mono fat 3.5g; poly fat 0.5g; protein 6.9g; carbohydrates 39g; fiber 2.2g; cholesterol 77mg; iron 1mg; sodium 177mg; calcium 115mg.
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