Speaking of Frangelico, I make a spiked chocolate mousse that is absolutely decadent.
1 ½ pounds semisweet or bittersweet dark chocolate
½ C espresso
½ C Frangelico (hazelnut liqueur from Italy)
4 egg yolks
1 C heavy cream
¼ C sugar
8 egg whites
pinch of salt
Melt chocolate in the top of a double boiler or bain marie over low heat. Stir in the espresso and liqueur. Cool to room temperature. Beat in egg yolks, one at a time.
Whip the cream until thick. Gradually add the sugar until stiff peaks form.
Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.
Fold the egg white-whipped cream mixture into the chocolate mixture.
Pour into individual serving glasses and refrigerate for – at least – 2 hours before serving.
Makes 12 servings.