Do you like Nutella? It was a big deal when I lived in Germany, but to be honest, it was the one chocolaty thing I didn’t love.
That said, the Nutella crepe I ate in Paris last summer made me re-think my Nutella ambivalence. I’m not sure if my taste has changed or if it’s nostalgia. Whatever, I’m not going to over-think this. It’s dessert.
Here’s how to make Nutella Mousse (and yes, I know, this isn’t really a mousse, but it tastes good, and that’s what matters).
Step 1: Gather Your Ingredients
All you need is Nutella, heavy whipping cream, and vanilla.
Step 2: Whip the Cream
Chill the bowl and whisk, then whip the cream and vanilla to the “soft peaks” stage. That’s where the cream just barely keeps it’s shape when you lift the beaters. I used half of a container of cream and a few drops of vanilla. Sorry, I completely forgot to measure the ingredients.
Step 3: Add Nutella
I added a heaping spoonful of Nutella (again, totally forgot to measure it). The result was a light Nutella flavor and smooth consistency. If you like a stronger Nutella flavor, add another scoop.
Step 4: Whip Until Nutella is Incorporated
Since I was going for a light and airy texture I only whipped the mixture for about 20 seconds. It’s whipping cream, so whip it until you get to your preferred texture.
Step 5: Scoop, Chill, Embellish
I scooped the Nutella Mousse into small serving bowls and chilled them in the fridge for about 5 minutes. That amount of time didn’t do a lot to firm up the texture, so if you’d like it firmer, you may want to chill the mousse for a couple hours. Then, top with chocolate, hazelnuts or other toppings and enjoy.
I’ve decided to try my hand at making some of my favorite desserts from abroad this year and will share the recipes (and results) here. What’s next? I’m thinking something German…Bienenstich, Käsekuchen or Nuss-Sahne-Torte. We’ll see!
What’s your favorite dessert from abroad?