Chocolate Hazelnut Mousse

Chocolate Hazelnut Mousse Recipe

By Tammy Algood Published: January 1, 2017

• Yield: 6 Servings

In place of traditional chocolate pudding

Ingredients

• 2 cups reduced-fat milk
• 1/4 cup unsweeted cocoa
• 1/4 cup sugar
• 2 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup hazelnut liqueur (Frangelico)
• 1/2 teaspoon pure vanilla extract
• 3 ounces bittersweet chocolate chopped
• 2 cups frozen fat-free whipped topping thawed
• 2 tablespoons chopped toasted hazelnuts

Instructions

1. Place the milk in a heavy saucepan over medium-high heat. Cook to 180 degrees or until small bubbles form around the edge. Do not boil. Meanwhile, in a mixing bowl, whisk together the eggs, cocoa, sugar, cornstarch and salt. Whisking constantly, gradually add the hot milk. Return to the saucepan and cook, stirring constantly, over medium heat until very thick and bubbly, around 5 minutes. Return to the mixing bowl and add the liqueur, extract and chocolate. Stir until the chocolate melts. Place over ice for 15 minutes, stirring occasionally to cool. Remove from the ice and gently fold in the whipped topping.
   
2. Cover and chill at least 3 hours. Spoon into dessert glasses and sprinkle with the toasted hazelnuts.