Ingredients

8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3/4 teaspoon cayenne pepper
3 large eggs, separated
1/4 cup superfine sugar, divided
1 1/4 cups cold heavy cream
1/4 cup hazelnut liqueur (recommended: Frangelico)
Small chocolate shavings or chocolate nibs, for garnish
Candied Hazelnuts, recipe follows

Directions

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 each. Remove from the heat and transfer to a large bowl.

In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of
the sugar and beat until stiff.

In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons
sugar and the hazelnut liqueur and continue beating until it holds soft peaks.

Fold the egg whites gently but thoroughly into the chocolate mixture until no white
streaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
Transfer to a large decorative serving bowl and refrigerate until well chilled.

To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings and
candied hazelnuts.

Ingredients

Candied
Hazelnuts:

Directions

Butter or vegetable oil, for greasing

6 tablespoons sugar
2 tablespoons water
1/2 cup hazelnuts, lightly toasted and rough chopped

Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set
aside.

Combine the sugar and water in a small saucepan and cook over medium-high heat, swirling
occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the
hazelnuts and stir to coat. Continue cooking until hazelnuts are fragrant and golden
brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread
into a thin layer, and set aside to cool completely. Break into pieces and chop, if
necessary, before serving.

Yield: 1/2 cup candied nuts