Frozen White Chocolate And Hazelnut Mousse

• 2 large egg yolks, lightly beaten
• 3 tablespoons water
• 1 teaspoon butter
• 2 ounces premium white baking chocolate, finely chopped
• 1/4 cup Frangelico (hazelnut-flavored liqueur)
• 1/2 teaspoon cream of tartar
• Dash of salt
• 6 large egg whites
• 3/4 cup sugar
• 2/3 cup water
• 1 1/2 cups frozen fat-free whipped topping, thawed
• 3 tablespoons chopped hazelnuts, toasted

1. Place egg yolks in a medium bowl. 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. Remove from heat; stir in liqueur. Cool slightly.
2. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 2/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238u0b0. 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).
3. 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.

egg yolks, water, butter, white baking chocolate, frangelico, cream of tartar, salt, egg whites, sugar, water, hazelnuts

Taken from www.myrecipes.com/recipe/frozen-white-chocolate-hazelnut-mousse (may not work)