Directions:
- Heat 2/3 cup of cream in small saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar, and then add 1/2 cup hot cream, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a candy thermometer. Remove from the heat and stir in the hazelnut liquor and melted chocolate. Chill the chocolate custard thoroughly.
- Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir 1/2 cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream.
- The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve chilled garnished with toasted hazelnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.51 Kcal (1112 kJ) | ||
| Calories from fat | 174.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 30% | |
|---|---|---|---|
| Cholesterol | 127.16mg | 42% | |
| Sodium | 59.56mg | 2% | |
| Potassium | 85.21mg | 2% | |
| Total Carbs | 20.99g | 7% | |
| Sugars | 15.83g | 63% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 4.92g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 295.09 Kcal (1235 kJ) | ||
| Calories from fat | 194.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 30% | |
|---|---|---|---|
| Cholesterol | 141.32mg | 42% | |
| Sodium | 66.19mg | 2% | |
| Potassium | 94.7mg | 2% | |
| Total Carbs | 23.33g | 7% | |
| Sugars | 17.6g | 63% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 5.46g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 60.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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