Hazelnut-Chocolate Mousse

Back

Ingredients:

8 oz. bittersweet chocolate, finely chopped

2 cups heavy cream

3 Tbs. Grand Marnier

2/3 cup toasted, skinned (blanched) hazelnuts

1/2 cup plus 3 tablespoons granulated sugar

3 large egg whites, room temperature

1 tsp. Frangelico

2 Tbs. shaved dark chocolate

Preparation:

Melt chocolate in the top of a double boiler over hot, not simmering, water. Stir frequently with a rubber spatula to insure even melting.

In a saucepan, heat 1/2 cup cream to a boil. Remove the top pot of the double boiler, pour the cream into the chocolate, and stir together until thoroughly blended. Pour the mixture into a two-quart mixing bowl and stir in the Grand Marnier.

Place hazelnuts and 2 tablespoons of sugar in a food processor and process until finely ground, about 1 minute. Blend the ground hazelnuts into the chocolate mixture. Stir the mixture to cool for about 2 minutes.

Whip 1 cup of cream to soft peaks and fold into the chocolate mixture. In a separate bowl, whip the egg whites until fluffy. Slowly add the remaining sugar while whipping, and whip until the whites hold firm peaks, about 4 minutes.

Fold the whites into the chocolate mixture thoroughly. Pour the mousse into a 2 quart serving bowl or individual bowls, cover with plastic wrap, and refrigerate for at least 2 hours.

Serving Suggestion:

Whip the remaining 1/2 cup of cream with the Frangelico until it forms soft peaks. Decorate top of the mousse with the cream and sprinkle the cream with shaved chocolate.