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.

No-Bake Nutella Cheesecake

     Happy Easter wishes to everyone. Hope you enjoyed the long weekend. I did a lot of shopping. Hubby dragged me to the new G.I.Joe movie, and for the first time ever I managed to fall asleep in a theater! And this was after my experience with the looong musical movie Les Miserables!! The movie was too boring for me.

     We had some guests over on Saturday. I got to try out two new recipes, Palak Poori and this Nutella Cheesecake. Both came out great. I am a fan of both dishes now!

     This No-Bake Cheesecake is so quick and easy to put together, but looks like you slaved over it. It was so rich and chocolatey, melt in your mouth goodness. If you are mad about chocolate desserts, then this one is going to steal your heart! Make this ahead of time and store in the refrigerator, and enjoy it at the end of your meal with friends.  

Crushing Oreo Cookies in a zip-lock bag.

No-Bake Nutella Cheesecake:

Yields: 5 – 6 Servings

Recipe from mybakingaddiction.com

Ingredients:

For the Crust:

12 Oreo Cookies – Crushed into Crumbs

Unsalted Butter – 2 Tablespoons,Melted

For the Filling:

Cream Cheese – 1 Cup, softened (I used Philadelphia Block Cream Cheese)

Nutella – 2/3 cup

Vanilla Extract – 1 teaspoon

Whipped Cream – 1 Cup (I used whipped cream from a can)

For the Topping:

Whipped Cream

Almonds – Chopped and roasted

Directions:

• Place the Oreo cookies in a zip-lock bag and crush it with a rolling pin. (Rolling Pin: Used to make Chapattis)
• Mix the crushed cookies with melted butter. Divide equally among individual serving dishes and press it down to for the Crust Layer.
• In a bowl, with an electric mixer, beat together the softened cream cheese and Nutella until smooth.
• Now with a rubber spatula, fold in the whipped cream with the cream cheese and Nutella. Mix gently until no white streaks are seen.
• Pipe or spoon in the mixture, on top of the Oreo cookie crust layer.
• Cover and refrigerate, for 2 hours.
• Serve cold, topped with whipped cream and roasted almonds.