Hazelnut Chocolate Mousse |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe comes from a 1985 issue of Bon Appetit magazine. It was in a section that featured New York's Famous Caterers and the recipe is from The Silver Palate catering company. Ingredients:
1 cup frangelico |
1 1/2 lbs semisweet chocolate, melted |
4 egg yolks, room temperature |
1 cup well-chilled whipping cream |
1/4 cup sugar |
8 egg whites, room temperature |
1 pinch salt |
1 pinch cream of tartar |
1 cup finely chopped hazelnuts |
hazelnuts |
whipped cream |
candied violet (optional) |
Directions:
1. Gradually stir Frangelico into chocolate in large bowl; cool completely.
2. Mix yolks into chocolate 1 at a time.
3. Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
4. In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
5. Fold 1/3 of cream mixture into chocolate to lighten.
6. Fold in remaining cream and chopped hazelnuts.
7. Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
8. Let stand at room temperature 1 hour.
9. Spoon mousse into glasses, top with whipped cream, nuts, and violets.
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