Chocolate Hazelnut Mousse

40 Comments

Back when I followed the recipe for a chocolate and nutella 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.

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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.

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Place about 6 ounces of the chocolate-hazelnut spread in a large bowl.

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Add a few tablespoons of the whipped cream, and gently beat the two together until the spread softens.

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Then gently fold the remaining whipped cream in to the Nutella, taking your time.

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Save about 4 tablespoons of whipped cream for a topping, if desired.

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Place in 4 serving glasses.

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If you don’t mind deflating the mousse a bit, you can use your electric mixer to get a smoother blend.

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The mousse can be served immediately; it doesn’t require chilling.

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Serve with a dollop of the extra whipped cream, or marscapone or creme fraiche.

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Chocolate curls would be pretty too!

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Even though it was the middle of the afternoon, I enjoyed my mousse with a glass of sherry!

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Enjoy!

40 thoughts on “Chocolate Hazelnut Mousse

  1. I find it quite hard to mix Nutella with anything. Even at room temperature, which it always is, it is a bit hard to mix well. I made a Nutella cheesecake once and remember beating it for ages – but it was sooo good.

    • Definitely challenging. But it can be done! This mixture had little bits of buttery Nutella (home-made) which I think might have not been as pretty, but I liked the flavor!

  2. Really like the idea of this. Never even thought to use Nutella in a mousse — but it’s a terrific idea. This will be fun to try! Thanks!

  3. Even if it were breakfast, I’d still consider that glass of sherry! What a delicious treat. It seems like a long, long time since I’ve seen mousse on a menu, and it’s probably been decades since I made one. I can see now that I need to recitfy that situation immediately.

    • If I could only have one more dessert in my life, it would probably be a deep dark chocolate mousse. I prefer a mousse over a cake or pie any day. Although a semifreddo would maybe be second…

  4. I mean, really, how could this not be your next foodventure after making your own Nutella? Perfect logic.

  5. Sweet sherry is a good choice to have with this. To thin out the Nutella a bit, you could also add a bit of Frangelico (hazelnut liqueur). Which would be another good choice for an accompanying drink :-)

    • A great idea. A little liquid wouldn’t have a detrimental effect on the final mousse texture, and it wouldn’t be too alcoholic tasting, like a cognac….

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