Chocolate-Hazelnut Mousse

The custard base will be thick, but whipped topping is folded in to give it the classic airy texture of a mousse. Because this dessert needs time to chill, it is a terrific make-ahead option.

Yield: 6 servings (serving size: about 2/3 cup mousse and 1 teaspoon hazelnuts)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

278 (30% from fat)

Fat:

9.2g (sat 4.4g,mono 3.5g,poly 0.5g)

Protein:

6.9g

Carbohydrate:

39g

Fiber:

2.2g

Cholesterol:

77mg

Iron:

1mg

Sodium:

177mg

Calcium:

115mg