Chocolate Hazelnut Coffee Mousse, 8/22/13

      ChefMark Abernathy{}{} Loca Luna & RedDoor{}


      • 12ounces semi-sweet chocolate chips (2 cups)
      • 4whole eggs, room temperature
      • 1teaspoon vanilla extract
      • 2teaspoons Frangelico{} (or anotherHazelnut Liqueur)
      • Pinchof salt{}
      • 6fluid ounces, strong boiling Hot coffee


      Letthe eggs & chocolate come to room temperature. Place the chocolate chipsinto a blender. Follow this with the eggs, the vanilla and the liqueur. Add apinch of salt. Turn on the blender and blend for @ 1 minute.


      Then,while blender is running, remove the circular disk from the blender lid andvery slowly pour in 8 ounces of strong, VERY HOT coffee. It is essentialthat your coffee be extremely hot in order for the final product to be theright consistency and texture.

      Blendfor a minute or so until mixture is smooth and fairly free of visible bits ofchocolate.


      Pourthe mixture into your serving glasses or small cups, leaving plenty of room toadd a heap of whipped cream later. Place in the refrigerator for at least 3 to4 hours so the mixture has a chance to set. Garnish with whipped cream andcrushed Hazelnuts.