* Exported from MasterCook * Baked Chocolate-And-Hazelnut Mousse Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : To Post Desserts Mousse Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces good imported semisweet chocolate 1 tablespoon frangelico 1 tablespoon heavy 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 soufflé dishes may also be used). Bake 20 minutes at 400 degrees F. 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. From the Recipe Files of RecipeLu - - - - - - - - - - - - - - - - - -