HAZELNUT CHOCOLATE MOUSSE
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.
Provided by Leslie in Texas
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Gradually stir Frangelico into chocolate in large bowl; cool completely.
- Mix yolks into chocolate 1 at a time.
- Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
- In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
- Fold 1/3 of cream mixture into chocolate to lighten.
- Fold in remaining cream and chopped hazelnuts.
- Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
- Let stand at room temperature 1 hour.
- Spoon mousse into glasses, top with whipped cream, nuts, and violets.
Nutrition Facts : Calories 467.2, Fat 45.2, SaturatedFat 23.9, Cholesterol 90.1, Sodium 73, Carbohydrate 23.9, Fiber 10.5, Sugar 5.4, Protein 12.6
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