Chocolate-Hazelnut Mousse

• 1/4 cup sugar
• 1/4 cup unsweetened cocoa
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups 2% reduced-fat milk
• 1/4 cup Frangelico (hazelnut-flavored liqueur)
• 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, chopped
• 2 cups frozen fat-free whipped topping, thawed
• 2 tablespoons chopped hazelnuts, toasted

1. Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.
2. Heat milk over medium-high heat in a small, heavy saucepan to 180u0b0 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.
3. Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.

sugar, unsweetened cocoa, cornstarch, salt, eggs, milk, frangelico, vanilla, bittersweet chocolate, hazelnuts

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