Thursday, February 9, 2012

nutella espresso mousse

I make a lot of mousse. I love the end result but I do not love the amount of clean up. So when I saw this on Symon's Suppers last weekend, I could not believe how quickly he just whipped this all together. 
I - of course - had to try it. 
I did make a couple of adjustments based on personal taste preference. But this was so amazingly quick and so delicious (it's nutella!) 

Try this.


2 cups heavy whipping cream - separated
3 - 5 tablespoons nutella (I used 3 because the original 5 was a little too sweet for me)
1/2 teapsoon instant espresso granules
dash of salt
2 tablespoons confectioners sugar
1/2 cup hazelnuts - toasted and chopped


toast then chop those hazelnuts.
350 degree oven about 10 minutes.
let cool.

make the whipped cream.
1 cup heavy whipping cream plus the 2 tablespoons confectioners sugar.
beat this until stiff peaks.
when done give the cream a gentle mixing by hand.
cover and refrigerate.

now put all the other ingredients together in the bowl of the stand mixer and turn it on.
mix until the mousse is firm.

and thats it.
see? amazingly quick.

serve garnished with fresh whipped cream and toasted hazelnuts.

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