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Dessert
4 servings
4 hours 20 minutes
12 minutes
Melissa's Corporate Chefs
1 cup sugar
1 cup rouge cocoa powder
5 tablespoons cornstarch
1 teaspoon salt
8 eggs
8 cups 2% milk
1 tablespoons Frangelico
2 teaspoon vanilla extract
3/4 pound chocolate chips
2 quart whipping cream
1 pound hazelnuts, chopped
3/4 pound chocolate curls
Combine sugar, cocoa, cornstarch and eggs in bowl, mix well.
Heat milk unitl 180 degrees, do not boil.
Slowly add hot milk to sugar and cocoa mix, whisking constantly.
Place custard in a sauce pan and cook over a medium heat for 6-7 minutes.
Once cooked to correct thickness, place the hot custard in a bowl and add liquor, chocolate and vanilla, stirring until the chocolate is well mixed and smooth.
Cover and refrigerate until cold, 4 hours.
Make whipped cream and fold into mousse.
Pack into 4 ounce souffle cups and top with garnish.
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