8 ounces good imported semisweet chocolate
(Baker's sweet chocolate will do)
1 tablespoon Frangelico (hazelnut liqueur),
brandy, or white rum
1 tablespoon heavy or light cream
3 large eggs, separated
2 tablespoons sugar
2 tablespoons flour
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1/4 cup chopped hazelnuts, coarse or fine
Powdered sugar
Melt chocolate with liqueur and cream over low heat (use a double boiler or microwave on low to be safe). Remove from heat
when melted.
With electric mixer, beat egg yolks about 3 minutes until thick and lemon-colored. Add sugar, flour, salt, butter, and hazelnuts.
Mix well. Add chocolate mixture to batter. Mix thoroughly.
Beat egg whites until stiff. Stir 1/4 of whites into batter to lighten mixture. Carefully fold in rest of whites. Spoon mixture into 8 to
10 small fluted foil baking liners (paper cupcake liners in a muffin tin, a well-buttered muffin tin, individual ramekins, or individual
soufflè dishes may also be used).
Bake 20 minutes at 400 degrees. Let cool slightly, then dust tops with powdered sugar from a small sieve. Serve in foil liners on
dessert plates with small dessert spoons. Good warm or cool. Freezes well.
Makes 8 Individual Baked Mousses. |
Winter's Bounty
The appealing aromas and flavors of this spice-laden meal will take the chill off your senses and make them snap to attention. (Click here for entire menu.)
Meat & Dairy
heavy or light cream
eggs
butter
Grocery
8 ounces semisweet chocolate
sugar
flour
salt
hazelnuts
Powdered sugar
Liquor Store
Frangelico,
brandy, or white rum |
