Chocolate-Hazelnut Mousse
9 ingredients
1 steps
Ingredients
- 1 heaping cup (170 grams) hazelnuts, toasted with most skins rubbed off, divided (see step 1 for instructions)
- 1/3 cup (85 grams) cream cheese (or mascarpone)
- 1/3 cup hazelnut liqueur (such as Frangelico)
- 8 ounces (225 grams) 60 to 66% chocolate, chopped
- 1 cup milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 cup creme fraiche, cold
Directions
-
1["To toast and skin hazelnuts:\r\nSpread the nuts in a single loose layer on a rimmed baking sheet. Bake in a preheated oven at 350\u00b0 F for 15 to 20 minutes, stirring and checking the nuts from time to time, until they are golden brown inside when you bite or cut them in half. Let the nuts cool completely (there is no advantage to wrapping them in a towel or bag to \"steam\"" as is widely believed). When cool
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