Recipe

Hazelnut And Chocolate Mousse Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 5 months ago Lightly adapted version from MyRecipes. Delicate chocolate and hazelnut mousse, ideal for making ahead since it needs some resting time in the fridge. It is light and fluffy and not cloying at all. It can be made lighter by using Splenda granulated sweetener instead of sugar.... More Prep:15m Cook:5m Servings:6	Inmaculada
	chocolate fluffy

Cooling on ice bowl

Mixing whipped toppi

Already mixed

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Ingredients

1/3 cup sugar OR Splenda Granulated Sweetener

1/3 cup unsweetened cocoa

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

2 cups 2% reduced-fat milk

1/3 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 OR chocolate shavings

Directions

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.

Serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts

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