Frozen White Chocolate and Hazelnut Mousse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Place a freezer-safe container in the freezer before you start the recipe; a chilled container helps preserve a light, fluffy texture. 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 |
Directions:
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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