Frozen Chocolate Hazelnut Mousse Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| 1 cup semisweet chocolate pieces | ||
| 2 tablespoons hazelnut liqueur | ||
| Egg yolks | 3 | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Toasted hazelnuts | 2/3 Cup (16 tbs), chopped | |
Directions
MAKING
1. In a small saucepan, dissolve sugar in water.
2. Bring to a boil over medium flame until thick.
3. Take pan off the flame.
4. In a food processor or blender bowl, break chocolate pieces.
5. Gradually pour the hot syrup over the chocolate, while blending on a medium speed.
6. Blend into a smooth sauce
7. Add liqueur and egg yolks, one at a time, blending into the sauce.
8. Keep mixture aside.
9. In a large clean dry bowl, whip cream with an electric beater or wire whisk stiff and forms peaks.
10. Gently fold in the chocolate mixture using a spatula.
11. Then fold in hazelnuts.
12. Spoon the mixture into 6 dessert bowls or into a bombe mould.
13. Place in the freezer to chill until firm.
SERVING
14. Remove to room temperature 5 minutes before serving.
15. Serve in the bowls or umould on a serving plate if using a bombe mould.
1. In a small saucepan, dissolve sugar in water.
2. Bring to a boil over medium flame until thick.
3. Take pan off the flame.
4. In a food processor or blender bowl, break chocolate pieces.
5. Gradually pour the hot syrup over the chocolate, while blending on a medium speed.
6. Blend into a smooth sauce
7. Add liqueur and egg yolks, one at a time, blending into the sauce.
8. Keep mixture aside.
9. In a large clean dry bowl, whip cream with an electric beater or wire whisk stiff and forms peaks.
10. Gently fold in the chocolate mixture using a spatula.
11. Then fold in hazelnuts.
12. Spoon the mixture into 6 dessert bowls or into a bombe mould.
13. Place in the freezer to chill until firm.
SERVING
14. Remove to room temperature 5 minutes before serving.
15. Serve in the bowls or umould on a serving plate if using a bombe mould.
Chef
