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Hazelnut Mousse


    1/4 c  cocoa powder

    1/2 c  sugar

      2 T  cornstarch

      1 c  hazelnut belgian coffee

           -(double strength

           and cooled)

      1 c  whole milk

      5 oz semi-sweet chocolate chips

      1 t  vanilla extract

      2 c  heavy cream,whipped

      1 c  hazelnuts,toasted and


In a medium heavy saucepan, sift cocoa, sugar and cornstarch. Add

the coffee and milk to the pan and bring it to a boil over medium high

heat. Stir constantly until thickened. Remove from the heat and add the

chocolate chips and stir until they are melted. Stir in Frangelico and

vanilla. Let cool completely.


Fold in the whipped cream and the tasted hazelnuts and chill overnight.

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