NUTELLA MOUSSE RECIPE
This 2 ingredient Nutella mousse is a super delicious dessert that comes together in under 10 minutes. It is light, airy, velvet and so decadent. Make it at home using my easy and quick recipe.
Provided by Neha Mathur
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Pour heavy whipping cream into a large mixing bowl.
- Whip until stiff peak forms.
- Gently fold Nutella into the whipped cream using a rubber spatula until evenly incorporated.
- Transfer this mixture into a piping bag fitted with a large nozzle and pipe the mousse in serving glasses (or you can simply scoop it into a large dish).
- Garnish with toasted and chopped hazelnuts and dark chocolate chips. Chill it for at least 2 hours until set and serve or store in the fridge, covered, for up to 4 days.
Nutrition Facts : Calories 388 kcal, Carbohydrate 22 g, Protein 3 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 82 mg, Sodium 40 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 7 g, ServingSize 1 serving
NUTELLA MOUSSE
Make and share this Nutella Mousse recipe from Food.com.
Provided by rsarahl
Categories Dessert
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine heavy cream and coffee granules in a small mixing bowl.
- Stir until dissolved, about 5 minutes.
- Add Nutella.
- Beat with electric mixer on medium for 1 minute.
- Scrape sides and bottom of bowl, and continue beating for about 1 minute until very soft peaks form.
- (Note: Mousse mixture is very soft/loose at this point, but will firm up when chilled.) Divide evenly into individual serving dishes, and chill at least 4 hours.
- If desired, top with whipped cream just before serving.
- (Weight Watchers: 10 pts).
Nutrition Facts : Calories 405.6, Fat 33, SaturatedFat 24.2, Cholesterol 81.5, Sodium 37.8, Carbohydrate 24.7, Fiber 2, Sugar 20.1, Protein 3.2
HAZELNUT CAKE WITH NUTELLA MOUSSE
Steps:
- FOR THE CAKE
- Preheat the oven to 325°F.
- Butter and flour a 9-inch round or square baking pan.
- In a food processor, pulse the hazelnuts until coarsely chopped. Reserve.
- In a large mixing bowl, combine the butter, sugar, hazelnut paste, and vanilla. Using an electric mixer, beat until the mixture is light and fluffy.
- Beat in the eggs one at a time.
- Add the baking powder, salt, and cocoa and beat to combine.
- Gradually add the flour, stopping the beater when it is just combined.
- Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
- Transfer the cake batter to the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted into the middle of the cake.
- Let the cake cool for 10 minutes, remove from the pan, and let cool completely.
- FOR THE MOUSSE
- In a large mixing bowl, combine the Nutella and mascarpone.
- In another large bowl, beat the heavy cream to soft peaks (see page 234)-you can use an electric beater here or just a whisk and good old-fashioned elbow grease.
- Add a spoonful of the whipped cream to the Nutella mixture and stir until you don't see any streaks.
- Using a rubber spatula, fold a third of the remaining whipped cream into the Nutella mixture. To do this, lift the mixture gently from underneath, bring the spatula up, turn it over, and fold the mixture over as you rotate the bowl slowly. You want to do this gently; the point is to keep it fluffy and not squish the air out of the whipped cream. Repeat this process two more times with the remaining whipped cream. You're done when you should have a fluffy, homogeneous mixture.
- TO ASSEMBLE THE CAKES
- Cut the cake into 3-inch squares or rounds and cut each of these in half equatorially.
- Schmear the Nutella mousse on both the bottom and the top half of each of the hazelnut cakes, then give each of the cakes a light sprinkey-dink of the chopped hazelnuts. Place the top half back on the bottom and serve immediately.
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- Scoop the nutella into the bowl. Fold it together using a rubber spatula until all of the whipped cream is brown and loses its streaks.
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