Baked Chocolate-And-Hazelnut Mousse

* Exported from MasterCook *

Baked Chocolate-And-Hazelnut Mousse

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : To Post Desserts
Mousse Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces good imported semisweet chocolate
1 tablespoon frangelico
1 tablespoon heavy cream
3 large eggs -- separated
2 tablespoons sugar
2 tablespoons flour
1/8 teaspoon salt
5 tablespoons unsalted butter -- softened
1/4 cup chopped hazelnuts -- coarse or fine
powdered sugar

Melt chocolate with liqueur and cream over low heat (use a double boiler or mic
rowave on low to be safe). Remove from heat when melted.

With electric mixer, beat egg yolks about 3 minutes until thick and lemon-color
ed. Add sugar, flour, salt, butter, and hazelnuts. Mix well. Add chocolate mixt
ure to batter. Mix thoroughly.

Beat egg whites until stiff. Stir 1/4 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 ti
n, individual ramekins, or individual soufflé dishes may also be used).

Bake 20 minutes at 400 degrees. Let cool slightly, then dust tops with powdered
sugar from a small sieve. Serve in foil liners on dessert plates with small de
ssert spoons. Good warm or cool. Freezes well.

From the Recipe Files of RecipeLu <recipelu@recipelu.com>


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