-
1
Combine both chocolates in a medium bowl set over simmering water and heat until melted, stirring occasionally.
-
2
Set aside to cool to lukewarm.
-
3
In a large bowl, whip 1 cup of the cream to just beyond soft peaks but not quite stiff.
-
4
Set aside, refrigerated.
-
5
In a medium bowl whisk the egg yolks until smooth.
-
6
Set the bowl over a pot of simmering water.
-
7
Add 2 tablespoons of the Frangelico, the coffee, and melted chocolate and cook, whisking, until pale and thick and forms a ribbon.
-
8
In another bowl, beat the egg whites until they form soft peaks.
-
9
Add 2 tablespoons of the confectioners' sugar little by little until whites are stiff and glossy but not dry.
-
10
Set aside.
-
11
Using a large rubber spatula, fold in the whipped cream.
-
12
Very gently fold in the egg whites.
-
13
Spoon the mousse into individual bowls or festive glasses such as martini glasses, cover, and refrigerate for at least 8 hours before serving.
-
14
When you are ready to serve the mousse, make the Toasted Hazelnut Cream by placing the remaining 1/2 cup of heavy cream in a medium bowl and whipping to soft peaks.
-
15
Add the remaining tablespoon of confectioners' sugar, the remaining tablespoon of Frangelico, and the vanilla, and continue to whip until just stiff.
-
16
Serve a healthy dollop on top of each mousse, and top with some of the toasted hazelnuts.
