Hazelnut Amaretto Mousse Recipes

Steps:

• Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
• Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
• Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
• Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.

Steps:

• Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°F. Arrange the hazelnuts in a single layer on a baking sheet and toast until golden, 10 to 12 minutes. Lay a tea towel out flat and transfer the hot toasted nuts onto it. Fold the edges of the towel over to cover the nuts and gently roll them to loosen the skins. Reserve about 1/4 cup nuts for the garnish and transfer the rest to the bowl of a food processor. Process the nuts, scraping the sides down, until a smooth paste forms, about 2 minutes.
• In a large bowl, mix the cream cheese with a wooden spoon or rubber spatula until smooth. Add the liqueur and chocolate and set aside.
• In a medium bowl, whisk together the eggs. In a medium pot over moderate heat, combine the nut paste, the milk, and sugar. Warm to just below the boiling point, then slowly whisk a few splashes of the hot milk into the beaten eggs. Add the warmed egg mixture to the pot and return to moderately low heat. Stir constantly, until it thickens and holds a slight ribbon when stirred, about 2 minutes.
• Pour the hot egg-milk mixture into the bowl with the chocolate mixture and whisk until smooth. Nest the bowl in an ice water bath and stir until cool but still easy to stir, 5 to 8 minutes. (Or, chill the mixture in the refrigerator, stirring occasionally, until cool, about 45 minutes.)
• Using a large wire whisk or an electric mixer, whip the cream until it holds distinct peaks. Fold about one-third of the cream into the chocolate mixture to lighten it, then gently fold in the remaining two-thirds until just incorporated. Transfer the mousse to individual dishes or 1 large serving dish and chill, loosely covered, at least 1 hour. Before serving, roughly chop the reserved 1/4 cup toasted hazelnuts and use them to garnish each portion.
• The MOUSSE can be prepared and refrigerated, loosely covered, up to 1 day ahead.

Steps:

• Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.