You may never again try another chocolate mousse recipe.

Ingredients:

1 lb. GOOD semi-sweet chocolate, cut into tiny pieces

2 T unsalted butter

1/2 cup water

1 C sugar

6 eggs–whites and yolks separated

1/2 C  hazelnuts, lightly toasted and ground

2 or 3 T whiskey

pinch of salt

Technique:

In the top of a double boiler, melt the chocolate with the butter and 1/2 C water.

Add 1/2 C sugar, reserving the other 1/2 C, and whisk until completely dissolved.

Whisk in the egg yolks one by one followed by the hazelnuts and whiskey, and remove from heat.

Beat the egg whites to soft peaks then sprinkle the remaining 1/2 cup sugar and continue beating until whites are stiff and glossy.

Stir a quarter of the whites into the chocolate mixture to lighten, then gently fold the mixture back into the remaining whites.

Spoon the mousse into ramekins and chill.

  When ready to serve, spoon a dollop of whipped cream over the top and sprinkle with a few of the toasted, ground hazelnuts.