Do you love Nutella as much as I love Nutella? I LOVE the stuff (insert multiple heart emojis here). Every year around this time we try to come up with a way to use the chocolate spread for World Nutella Day (ya…there’s a day dedicated to Nutella).
Whipped cream and Nutella. This is where it’s at my friends. I tried this a few different ways but it seems the less ingredients used, the better.
Nutella Chocolate Mousse
- 2 tablespoons of crushed hazelnuts
- 1 1/2 cups of whipping cream
- 1/2 cup of Nutella
- 2 tablespoons of sugar
Line the hazelnuts onto a baking sheet and place into an oven at 350F. They don’t need long to toast, maybe 5 minutes or less, so make sure to keep an eye on them. Now, you can buy the hazelnuts whole, in pieces or if you want to make your life more difficult, like I did, buy them in the shell and spend a good half hour trying to crack those things. I suggest buying them already shelled.
Whip one cup of whipping cream until stiff peaks have formed. Add 1/2 cup of Nutella. Continue to whip until the nutella has incorporated with the whipped cream. You can either use a piping bag or simply spoon the mousse, evenly, into two cups or bowls. Place into the refrigerator. Whip the remaining 1/2 cup of the whipping cream with the sugar until stiff peaks have formed.
Take a spoonful of the whipped cream and add overtop the mousse. Sprinkle with the toasted hazelnuts. Serve and savour every bite.