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Hazelnut Chocolate Mousse
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Ingredients: 1 cup whole hazelnuts, roasted, then finely chopped
7 oz. bittersweet chocolate
3 Tbs. water
1 cup sugar
2 tsp. vanilla
8 oz. softened cream cheese
1/3 cup hazelnut liqueur or extract
1 pint heavy whipping cream
1/4 cup sugar
1 tsp. vanilla Preparation: Roast whole hazelnuts in the oven to bring out the flavor. Remove the skins and chop. Set aside. Melt chocolate in microwave or over a double boiler. Make a simple syrup by stirring together 3 tablespoons water, 1 cup sugar and 2 teaspoons vanilla in a heavy saucepan. Add to chocolate and bring just to a boil over low heat. Remove saucepan from the heat and fold in 8 ounces cream cheese, 1/3 cup hazelnut liqueur or extract and 1 cup hazelnuts. Set aside to cool. Whip 1 pint heavy whipping cream, 1/4 cup of sugar slowly and 1 teaspoon vanilla until stiff. Fold the cooled chocolate mixture and all but a few tablespoons of the whipped cream mixture gently together, being careful not to over-mix. Pour into individual serving cups. Garnish with remaining whipped cream and coarsely chopped hazelnuts. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Mauna Loa Macadamia Cooking Treasury
Model: 0890878803
Author: Leslie Mansfield
(1998)
Celestial Arts
Berkeley, CA 94707
Phone: 510-559-1600
Fax: 510-559-1629
The Peanut Cookbook
Model: 0517528835
Author: Dorothy C. Frank
(1976)
Chronicle Publishing Company
Website: www.chroniclebooks.com
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