Hazelnut Chocolate Mousse

1. 1

   Preheat oven to 350.

2. 2

   Toast hazelnuts in a single layer until golden under the skin, 10-15 min.

3. 3

   Pour hot nuts into a towel & rub with cloth to remove loose skins (some will stick).

4. 4

   Set aside 1/4 cup of nuts for garnish.

5. 5

   Using blender or food processor, process remaining nuts into a smooth paste, scraping down sides of container frequently.

6. 6

   In a bowl, mash cream cheese, then gradually whisk in liqueur until smoothly blended. Mix in chocolate.

7. 7

   In a 10-12 inch frying pan, heat milk with nut paste & sugar until steaming.

8. 8

   In a small bowl, whisk eggs to blend, then add some of the hot liquid to temper eggs, stir and return entire mixture to pan.

9. 9

   Stir over low heat until mixture is thick enough to mound, about 8 min.

10. 10

    Remove from heat and add to chocolate mixture.

11. 11

    Stir until chocolate melts.

12. 12

    Nest bowl in ice water and stir until cool, 5-8 min, or cover and chill until cool but still easy to stir, about 45 min.

13. 13

    Whip cream until it holds distinct peaks, then fold smoothly into nut mixture.

14. 14

    Pour into individual dishes and serve, or cover and chill up to 1 day.

15. 15

    Lightly crush the set-aside 1/4 cup hazelnuts, and sprinkle on top before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.