Hazelnut Mousse Recipe

         
    1/4 c  cocoa powder
    1/2 c  sugar
      2 T  cornstarch
      1 c  hazelnut belgian coffee
           -(double strength
           and cooled)
      1 c  whole milk
      5 oz semi-sweet chocolate chips
      1 t  vanilla extract
      2 c  heavy cream,whipped
      1 c  hazelnuts,toasted and
           -chopped

In a medium heavy saucepan, sift cocoa, sugar and cornstarch. Add
the coffee and milk to the pan and bring it to a boil over medium high
heat. Stir constantly until thickened. Remove from the heat and add the
chocolate chips and stir until they are melted. Stir in Frangelico and
vanilla. Let cool completely.

Fold in the whipped cream and the tasted hazelnuts and chill overnight.

Hazelnut Sauce
 
             6 T  butter
      2 T  flour
      2 c  half & half
      6 T  sugar
      1 T  frangelico
      1 t  vanilla
    1/4 t  salt

Melt butter in small, heavy saucepan. Add the flour and cook the
roux 5 minutes stirring until thickened. Remove from heat and cool. In
a medium, heavy saucepan heat the cream and sugar over medium heat, add
the roux and bring to a boil. Remove from heat and add the hazelnut
liquor, vanilla and salt.