Back when I followed the recipe for chocolate-hazelnut spread that was supposedly “better than Nutella,” I made three suggestions for utilizing the spread. One was to mix it with whipped cream and create a chocolate hazelnut mousse.
So that’s just what I did. I’ve actually done it with real Nutella. It takes a little coaxing, but eventually the whipped cream and Nutella will blend into a wonderful mousse-like texture.
It’s so easy. The most important thing is to warm the Nutella to room temperature first.
Pour 2 cups of whipping cream into a large bowl. Whip the cream, using an electric mixer, until stiff peaks form.
Place about 6 ounces of the chocolate-hazelnut spread in a large bowl.
Add a few tablespoons of the whipped cream, and gently beat the two together until the spread softens.
Then gently fold the remaining whipped cream in to the Nutella, taking your time.
Save about 4 tablespoons of whipped cream for a topping, if desired.
Place in 4 serving glasses.
If you don’t mind deflating the mousse a bit, you can use your electric mixer to get a smoother blend.
The mousse can be served immediately; it doesn’t require chilling.
Serve with a dollop of the extra whipped cream, or marscapone or creme fraiche.
Chocolate curls would be pretty too!
Even though it was the middle of the afternoon, I enjoyed my mousse with a glass of sherry!