Hazelnut Chocolate Mousse

• 1 cup Frangelico
• 1 1/2 lbs semisweet chocolate, melted
• 4 egg yolks, room temperature
• 1 cup well-chilled whipping cream
• 1/4 cup sugar
• 8 egg whites, room temperature
• 1 pinch salt
• 1 pinch cream of tartar
• 1 cup finely chopped hazelnuts
• hazelnuts
• whipped cream
• candied violet (optional)

1. Gradually stir Frangelico into chocolate in large bowl; cool completely.
2. Mix yolks into chocolate 1 at a time.
3. Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
4. In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
5. Fold 1/3 of cream mixture into chocolate to lighten.
6. Fold in remaining cream and chopped hazelnuts.
7. Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
8. Let stand at room temperature 1 hour.
9. Spoon mousse into glasses, top with whipped cream, nuts, and violets.

frangelico, chocolate, egg yolks, well, sugar, egg whites, salt, cream of tartar, hazelnuts, hazelnuts, whipped cream, candied violet

Taken from www.food.com/recipe/hazelnut-chocolate-mousse-390264 (may not work)