Frozen Hazelnut Mousse Cakes with Armagnac
This sophisticated dessert was inspired by a recipe from Lindsey Shere, founding pastry chef at Chez Panisse in Berkeley, California.Plus: Ultimate Thanksgiving GuidePlus: More Dessert Recipes and Tips
November 2004
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Credit:
© Chas Plummer. Food styling by Alison Attenborough.
Recipe Summary
Ingredients
Directions
Make Ahead
The cakes can be frozen for up to 1 week.
Suggested Pairing
An intense Armagnac with hints of vanilla and toffee will echo similar flavors in the mousse, while its high alcohol will balance the cake's sweetness.