Chocolate Mousse With Sugary Hazelnuts

• CHOCOLATE MOUSSE:
• 5 ounces, weight Dark Or Semi-sweet Chocolate
• 1 cup Heavy Whipping Cream
• 3 Tablespoons Powdered Sugar
• 1/2 cups Creme Fraiche
• 1 Tablespoon Kahlua (optional)
• 1/2 Tablespoons Orange Zest (optional)
• _____
• SUGARY TOASTED HAZELNUTS:
• 1 whole Egg White
• 1 Tablespoon Water
• 1 pound Whole Unsalted Hazelnuts (3-1/3 Cups)
• 1 cup Sugar
• 1 teaspoon Salt

1. CHOCOLATE MOUSSE:
2. Break the chocolate up into small pieces and place in a bain-marie (double boiler) until melted. Set aside.
3. Pour the heavy cream in a mixing bowl and sift the powdered sugar into it. Whisk until soft peaks form.
4. Stir the creme fraiche, melted chocolate and optional flavorings into the whipped cream. You can play around with different flavors or leave it plain. Refrigerate for a few hours or overnight for the mousse texture to develop.
5. SUGARY TOASTED HAZELNUTS:
6. Beat the egg white with the water to a froth. Stir in the nuts, moistening each. Mix the sugar and salt and pour it onto the wet nuts. Stir well to coat. Spread the nuts onto a baking sheet and place in a 300u0b0F (150u0b0C) oven for about 45 minutes. Toss and shake the nuts around once when they're halfway done baking.
7. * You can do this with any type of nuts you like. It's especially great for Christmas pecans, only you add 1/8 teaspoon of cinnamon to the sugar-salt mixture.

chocolate mousse, chocolate, cream, powdered sugar, crueme fraueeche, kahlua, orange zest, egg white, water, sugar, salt

Taken from tastykitchen.com/recipes/desserts/chocolate-mousse-with-sugary-hazelnuts/ (may not work)