Chocolate-Hazelnut Mousse

Ingredients

• 3 ounces bittersweet chocolate chopped
• 2.5 tablespoons cornstarch 
• 2 large eggs 
• 2 tablespoons hazelnuts toasted chopped
• 2 cups milk 2% reduced-fat
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 0.3 cup cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 
• 2 cups cool whip fat-free frozen thawed
• 0.3 cup hazelnuts (hazelnut-flavored liqueur)

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.
2. Heat milk over medium-high heat in a small, heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk.
3. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts.
4. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.
5. Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours.
6. Sprinkle with hazelnuts.