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Baked Chocolate and Hazelnut Mousse

Source of Recipe


Texas Monthly magazine



List of Ingredients



• 8 ounces good imported semisweet chocolate
  
• 1 Tbsp Frangelico (hazelnut liqueur)
  
• 1 Tbsp heavy or light cream
  
• 3 large eggs, separated
  
• 2 Tbsp sugar
  
• 2 Tbsp flour
  
• 1/8 tsp salt
  
• 5 Tbsp unsalted butter, softened
  
• ¼ cup chopped hazelnuts, coarse or fine
  
• .
  
• Powdered sugar
  






Instructions



1. Melt chocolate with liqueur and cream over low heat (use a double boiler or microwave on low to be safe). Remove from heat when melted.
   
   
2. With electric mixer, beat egg yolks about 3 minutes until thick and lemon-colored. Add sugar, flour, salt, butter and hazelnuts. Mix well. Add chocolate mixture to batter. Mix thoroughly. Beat egg whites until stiff. Stir one-quarter of whites into batter to lighten mixture. Carefully fold in rest of whites. Spoon mixture into 8 to 10 small fluted foil baking liners. (Paper cupcake liners in a muffin tin, a well-buttered muffin tin, individual ramekins, or individual soufflé dishes may also be used.)
   
   
3. Bake 20 minutes at 400° F.
   Let cool slightly, then dust tops with powdered sugar from a small sieve. Serve in foil liners on dessert plates with small dessert spoons. Good warm or cool. (Freezes well.)
   
   Makes 8 individual baked mousses.