*  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 mic
 rowave on low to be safe). Remove from heat when melted.
 
 With electric mixer, beat egg yolks about 3 minutes until thick and lemon-color
 ed. Add sugar, flour, salt, butter, and hazelnuts. Mix well. Add chocolate mixt
 ure 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 ti
 n, individual ramekins, or individual soufflé 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 de
 ssert spoons. Good warm or cool. Freezes well.
 
  From the Recipe Files of RecipeLu <recipelu@recipelu.com>
 
 
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