Hazelnut and chocolate have long been dessert partners, and it’s easy to see why. They bring out the best in each other, as in this mousse, from Epicurious member Derrinl. If you don’t have Frangelico, you can substitute Amaretto.

　　

Ingredients

Makes 6 to 8 servings

　　8 ounces whole hazelnuts

　　3 ounces cream cheese, at room temperature

　　1/2 cup hazelnut-flavored liqueur, such as Frangelico

　　9 ounces bittersweet chocolate, coarsely

　　chopped

　　2 large eggs

　　1 cup whole milk

　　1/2 cup sugar

　　1 cup heavy whipping cream

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.)

　　

Step 5

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.

　　

DO AHEAD

Step 6

The MOUSSE can be prepared and refrigerated, loosely covered, up to 1 day ahead.

　　The Epicurious Cookbook