Chocolate-Hazelnut Mousse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dessert's custard base will be thick, but whipped topping is folded in to give it the classic airy texture of a mousse. Because this dessert needs time to chill, it is a terrific make-ahead option. Ingredients:
1/4 cup sugar |
1/4 cup unsweetened cocoa |
2 1/2 tablespoons cornstarch |
1/4 teaspoon salt |
2 large eggs |
2 cups 2% reduced-fat milk |
1/4 cup frangelico (hazelnut-flavored liqueur) |
1/2 teaspoon vanilla extract |
3 ounces bittersweet chocolate, chopped |
2 cups frozen fat-free whipped topping, thawed |
2 tablespoons chopped hazelnuts, toasted |
Directions:
1. Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.
2. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.
3. Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.
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