INGREDIENTS:
- 8 ounces cream cheese, at room temperature
- ¾ cup Nutella (store-bought or homemade)
- 1 cup confectioners’ sugar
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- Whipped cream, as needed for finishing (optional)
- 2 tablespoons chopped toasted hazelnuts
- 2 tablespoons chopped dark chocolate
- or
- NutcrunchAlmondsBlack Sesame SeedsCocoa Nibs
INSTRUCTIONS:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella and confectioners’ sugar until light and fluffy, 2 to 3 minutes. Transfer to a medium bowl; wipe out the mixer bowl.
- In the bowl of the electric mixer, this time fitted with the whip attachment, whip the cream to soft peaks. Add the sugar and vanilla extract, and whip to medium peaks.
- Add a third of the whipped cream to the Nutella mixture and fold with a rubber spatula to combine. Add another third of the whipped cream and repeat, folding until incorporated. Add the final third and fold to combine.
- Divide the mousse among 4 to 6 serving dishes and chill for 30 to 45 minutes (or up to overnight, covered).
- Nutcrunch.
- Toast the almonds, sesame seeds and cocoa nibs in a dry pan until golden. Place the mixture on a baking pan to cool slightly.
- Melt a couple of teaspoons of sugar in the same pan until golden. Add the toasted nuts, mix and let cool in a baking pan. Break in pieces and garnish the mousse with the pieces right before serving. Or
- To serve, top each mousse with a dollop of whipped cream, if using, and then garnish with 1 to 2 teaspoons hazelnuts and chocolate.
Source: Fresh From Evas Kitchen
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