Ingredients

• 1 pint vanilla ice cream, softened

• ¼ cup Kahlua

• 1 ounce unsweetened chocolate

• 6 ounces semi sweet chocolate

• 1 cup heavy cream

• 2 large eggs, separated

• ⅓ cup whole hazelnuts

Steps

1. Evenly spread 1 pint of softened vanilla ice cream in a 9 inch round pie dish

2. Place the ice cream in the freezer to harden

3. On top of a double boiler over hot, not boiling water, melt 1 ounce of unsweetened chocolate and 6 ounces of semi sweet chocolate

4. In a bowl with an electric mixer, beat 2 egg whites to soft peaks

5. Add in 2 tablespoons of sugar to the egg whites

6. Continue to beat the egg whites and sugar until stiff and glossy but not dry

7. In another large bowl, whisk the 2 egg yolks until thick

8. Then whisk in ¼ cup Kahlua

9. Gradually whisk in the warm chocolate until combined

10. Slowly whisk in the egg white mixture

11. In another bowl with an electric mixer, beat 1 cup of heavy cream until stiff

12. Fold all but a small bowlful of the whipped cream into the chocolate mixture

13. Pour the mousse mixture over the frozen ice cream layer and spread until smooth and even

14. On the side, roughly chop half of the hazelnuts

15. Sprinkle the top of the chocolate mousse with the chopped nuts

16. Spoon or pipe the remaining whipped cream into 8 small dollops evenly spaced around the top of the chocolate mousse

17. Place a whole hazelnut in each whipped cream dollop

18. Place the entire dish in the freezer until frozen and firm

19. Remove the Kahlua chocolate mousse ice cream cake from the freezer and serve immediately

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