Chocolate and Cayenne Mousse with Candied Hazelnuts Recipe : Emeril Lagasse : Food Network


  • Candied Hazelnuts, recipe follows
  • Small chocolate shavings or chocolate nibs, for garnish
  • ¼ cup hazelnut liqueur (recommended:
  • 1 ¼ cups cold
  • ¼ cup
  • 3 large eggs, separated
  • ¾ teaspoon cayenne pepper
  • + 2 more ingredients
    • 4 tablespoons
    • 8 ounces bittersweet or

In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate with the butter and cayenne pepper, stirring. Remove from the heat and stir with a heavy wooden spoon until smooth. Return to the heat and, 1 at a time, add the yolks, beating well after the addition of eac...

View full recipe at SpringPad


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