Hazelnut Chocolate Mousse with Chocolate Dipped Potato Chips

This recipe is featured in the newly released cookbook Chic Made Simple by Esther Deutsch.

Sometimes the most important ingredient is the one you leave out. Here the margarine is left out to make an incredibly dense, extravagantly indulgent dessert. Among the few ingredients, the chocolate is clearly the star and, without the margarine, there is little added fat.

You can serve this mousse in mini dessert cups for a perfectly portioned sweet ending or double the recipe and serve in martini glasses. The mousse is kept refrigerated—not frozen—to maintain its creamy, rich texture. This is the quickest mousse you’ll ever make—and sure to become part of your cooking repertoire.

Tip:Prepare a large batch of the chocolate-dipped potato chips so you can serve a bowl heaped with these delightful chips in the center of the table,or serve extra chips on the side with the mousse

Ingredients:

7 oz. (2 bars) good-quality bittersweet chocolate

6 large eggs

4 Tbsp. sugar

2 Tbsp. hazelnut liquor

4 oz. (½ cup) non-dairy whip topping

 

CHOCOLATE-DIPPED POTATO CHIPS

Salted potato chips

10 oz. chocolate chips, melted

 

Directions: 

1. To prepare the mousse: Melt the chocolate over a double boiler. Remove

from the heat. Whisk in the eggs, sugar, and hazelnut liquor. Pour

the mousse into 8 mini mousse cups or 4 martini glasses. Refrigerate

until the mousse sets.

2. In the bowl of an electric mixer or with a hand mixer, beat the whip

topping until firm and peaks form. Add a generous dollop of cream to

each mousse cup. Refrigerate until ready to serve.

3. Prepare the chocolate-dipped potato chips: Dip half of a potato chip

into the melted chocolate chips. Allow to harden on a sheet of parchment

paper. Garnish each mousse serving with a chocolate-dipped potato

chip and serve immediately.

 

Serves 4–8.