Monday, February 21, 2011
i have been thinking about this nutella mousse all weekend long. of course i have a big container of nutella in my pantry but no cream. so right after yoga this morning, i high-tailed it to wegmans to pick up some heavy cream.
the hardest part of the whole recipe is waiting the 2+ hours for the mousse to set. or, in my case, for E to get home from physical therapy so we could have dinner and then have the mousse.
the creaminess of this mousse is out of this world and the frangelico (hazelnut liquor) really sends the hazelnut flavor over the top. the original recipe called for espresso but i didn't want to mask the chocolate hazelnut flavor, so i left it out.
i highly recommend you get these ingredients on your next trip to the store. it's just as perfect for a dessert for company as it is as a monday night dessert. the martini glasses make this feel extra special.
adapted from susi's kochen und backen adventures
1 cup cold heavy cream
2 tbs frangelico liquor
3/4 cup nutella
combine all ingredients in the bowl of an electric mixer. whisk well to break up nutella. whip with electric mixer for 2 minutes on medium-high until soft peaks form. divide into 4 bowls and chill in fridge for at least 2 hours.
keep refrigerated until ready to serve. dollop with whipped cream and berries if desired.