Nutella Mousse Food
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 hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
- Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
- Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, 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 batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely.
- For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve.
- To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.
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