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Nutella Mousse Served in Glass

Nutella Mousse Served in Glass

Serves 6 

A decadent treat for any chocolate lover - light, airy and indulgently rich, this Nutella Mousse combines the smoothness of chocolate with a hint of crunch from toasted hazelnuts. Perfect for an after-dinner treat, or as a self-indulgent dessert for one, this recipe is sure to impress.

Ingredients:

  • 2 Large egg whites
  • 50g Granulated sugar
  • 227g Heavy whipping cream, cold
  • 320g Nutella
  • 60g Milk chocolate, chopped (or chocolate chips)
  • 84g Heavy whipping cream
  • 18g Hazelnuts, roughly chopped

Method:

  1. Fill a saucepan with about 5 cm water and bring to medium-high heat, then place a heat-proof bowl securely on top, ensuring the water doesn’t touch the bottom of the bowl.

  2. Add the egg whites and sugar to the bowl, then whisk gently until the mixture is warm and the sugar has dissolved.

  3. Remove from heat and whip with a hand mixer or stand mixer fitted with a whisk attachment on high speed, until medium to stiff peaks form.

  4. In a separate Consol Glass San Marino Mixing Bowl whisk the cold heavy cream to soft peaks using a mixer - be careful not to overwhip.

  5. In another Consol Glass San Marino Mixing Bowl, add the Nutella. (If it’s thick, microwave for about 30 seconds to thin slightly). 

  6. Add half of the whipped cream to the Nutella and whisk until smooth, then gently fold in the remaining whipped cream with a spatula.

  7. Fold the whipped egg whites into the Nutella mixture in 2 batches, ensuring the mixture is smooth and airy.

  8. Transfer the mixture to 6 Consol Glass Pickle Jars (125ml) or serving dishes using a spoon or piping bag, then gently shake or tap the jars to settle and refrigerate uncovered.

  9. To make the ganache, combine the milk chocolate and heavy cream in a microwave-safe Consol Glass San Marino Mixing Bowl Microwave for 1 minute, then stir until smooth and glossy and set aside to cool to room temperature.

  10. Once cooled, remove your mousse from the fridge and spoon or pipe the ganache over the top to create an even layer, then return to the fridge uncovered to set for at least 2 hours.

  11. Toast the chopped hazelnuts in a dry frying pan over medium-low heat until fragrant and golden, then set aside to cool.

  12. Before serving, garnish each mousse with toasted hazelnuts and enjoy!

 

Nutella Mousse Served in Glass