Nutella Mousse

Yields – 8 small dessert cups

Cream whipped to a stiff peak.

Folding in the Nutella with the whipped cream.

Ingredients:

Nutella – ¾ cup

Heavy whipping cream – 1 Cup

Method:

• 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.

 Note:

• 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.