Chocolate Hazelnut Mousse

By Eat More Chocolate Team    

January 11, 2016

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This dessert needs time to chill, it is a terrific make-ahead option.

  • Prep: 25 mins
  • 25 mins

    25 mins



Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.

Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.

Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.



1/4 cup sugar

1/4 cup unsweetened cocoa

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

2 cups 2% reduced-fat milk

1/4 cup Frangelico (hazelnut-flavored liqueur)

1/2 teaspoon vanilla extract

3 ounces bittersweet chocolate, chopped

2 cups frozen fat-free whipped topping, thawed

2 tablespoons chopped hazelnuts, toasted