Hazelnut Chocolate Mousse

Ingredients

• 1 cup Frangelico
• 1 1/2 lbs semisweet chocolate, melted
• 4 egg yolks, room temperature
• 1 cup well-chilled whipping cream
• 1/4 cup sugar
• 8 egg whites, room temperature
• 1 pinch salt
• 1 pinch cream of tartar
• 1 cup finely chopped hazelnuts
• hazelnuts
• whipped cream
• candied violets (optional)

Directions

1. 1

   Gradually stir Frangelico into chocolate in large bowl; cool completely.

2. 2

   Mix yolks into chocolate 1 at a time.

3. 3

   Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.

4. 4

   In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.

5. 5

   Fold 1/3 of cream mixture into chocolate to lighten.

6. 6

   Fold in remaining cream and chopped hazelnuts.

7. 7

   Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).

8. 8

   Let stand at room temperature 1 hour.

9. 9

   Spoon mousse into glasses, top with whipped cream, nuts, and violets.