Wednesday, March 30, 2016

Nutella Mousse

Yields – 8 small dessert cups

Cream whipped to a stiff peak.
Folding in the Nutella with the whipped cream.

Nutella – ¾ cup
Heavy whipping cream – 1 Cup

  • Take the whipping cream in a chilled bowl of a stand mixer. Whip until stiff peaks are formed. Do not over beat.
  • Heat the Nutella in the microwave for 30 seconds. Keep stirring in 15 sec intervals.
  • Gently fold in the melted Nutella with the whipped cream.
  • Spoon the mousse into dessert cups. (I used a pipping bag to pipe the Nutella into tall dessert cups)
  • Cover and chill in the refrigerator for an hour.
  • Serve cold, topped with almond flakes, chocolate chips or chocolate sprinkles.

  • I used non-dairy whipping cream, and it did not need any extra sugar.
  • The quantity of Nutella can be increased as per taste.
  • The mousse can be stored in the refrigerator for up to a week.

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