Frozen White Chocolate and Hazelnut Mousse

Ingredients

• 2 ounces baker's chocolate white finely chopped
• 1 teaspoon butter 
• 0.5 teaspoon cream of tartar 
• 6 large egg whites 
• 2 large egg yolk lightly beaten
• 3 tablespoons hazelnuts toasted chopped
• 1 Dash salt 
• 0.8 cup sugar 
• 0.7 cup water 
• 3 tablespoons water 
• 1.5 cups cool whip fat-free frozen thawed
• 0.3 cup hazelnuts (hazelnut-flavored liqueur)

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• candy thermometer

Directions

1. Place egg yolks in a medium bowl.
2. Combine 3 tablespoons water, butter, and chocolate in a large, heavy saucepan over medium heat, stirring constantly until chocolate melts. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk. Return chocolate mixture to pan; cook over medium heat until thick (about 3 minutes), stirring constantly.
3. Remove from heat; stir in liqueur. Cool slightly.
4. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Combine sugar and 2/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 23
6. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at high speed until stiff peaks form (5 to 7 minutes).
7. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Fold in whipped topping and hazelnuts. Spoon mixture into a chilled freezer-safe container; freeze 8 hours or overnight.