chocolate-hazelnut mousse

By pdav

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

Details

Servings 6

Preparation

Step 1

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The 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.

Yield: 6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)


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
Preparation
Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.

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.

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.

Nutritional Information
Calories:278 (30% from fat)
Fat:9.2g (sat 4.4g,mono 3.5g,poly 0.5g)
Protein:6.9g
Carbohydrate:39g
Fiber:2.2g
Cholesterol:77mg
Iron:1mg
Sodium:177mg
Calcium:115mg
Ann Pittman, Cooking Light, OCTOBER 2006