Nutella Mousse

Nutella Mousse ~  Rich in flavor and light in texture, this mousse combines the classic flavors of chocolate and hazelnut with caramel and bananas for a one-two combination that will have you begging for more.

Nutella Mousse

Nutella Mousse

This is hands down my favorite mousse.  Why? Here’s my one worded answer: Nutella.

I’ve had Nutella before, but never baked with it.  And, guess what you will be seeing a few more recipes of? Yep, it’s my new found addiction.

I imagine it’s like what crazy peanut butter lovers are like. You imagine it with everything and anything. I had it the other day with just some waffles for breakfast, then that breakfast was repeated for lunch and then again for dinner. See the pattern here?

Matt will tell you I’m OCD. I’m not arguing it anymore. I tell him, “Call it what you want, just don’t forget to buy it”.

A few notes:

  • You can leave your mousse plain or try some of these finishes: whip cream with some shaved or curled chocolate, sliced bananas and caramel sauce with  raspberries (as seen in the picture), or even better—brulee the banana slices first for the latter.
  • I used Chicago Metallic’s Mini Cheesecake pan to make these mini mousse servings. If you do not have this pan, use ramekins.
  • The recipe be prepared and covered two days in advance.
  • For the crust I used a sponge cake. The recipe for that will appear later this week.

Nutella Mousse

Makes 4cups

Ingredients:

  • 9 oz. Nutella
  • 1 ½ heavy cream
  • 1/2 teaspoon espresso powder

INTSRUCTIONS:
1. Place Nutella and espresso powder in microwave safe bowl. Heat on low for 10 second intervals or until mixture is the consistency for heavy cream. Stir mixture to incorporate the espresso powder. Set aside and cool mixture to room temperature.

2. Whip cream until soft peaks form-not stiff. Gently fold whipped cream into Nutella mixture. The mousse will be soft. Fill pan and cover and refrigerate for at least 4 hours or overnight.

Comments

  1. Maysem says

    I’m not a fan of Nutella but that looks mm mm good! I do live with Nutella lovers so will definitely give it a try:) Is that an oreo crust at the bottom or what did you use?

    Reply

    • Naomi replied: — September 7th, 2010 @ 5:24 pm

      Hi Maysem,

      The bottom is not an Oreo Crust, but a cut out from a sponge cake recipe that will appear later this week. Thanks for asking, I forgot to include that in the notes.

      Naomi

      Reply

  2. says

    Holy moly, this looks delicious. (Are you sure you take photos with a P&S?!)

    When I was a kid, the only way one could acquire Nutella was to put in a request when family was going to France. SO HAPPY we can get it locally now (25 years later)!

    Happy Tuesday, neighbor!

    [K]

    P.S. Definitely check out Haven. LOVE that place!! And we’re up the hill in Tustin. Well, technically unincorporated Orange County… but we’re between cities of Orange and Tustin.

    Reply

  3. says

    Beautiful.
    Looking at all your gorgeous mini creations all this time and I still don’t own a mini cheesecake pan. I’m thinking I need to get my act together here. : )

    Reply

  4. says

    OMG! Nutella Mousse?!?! I love Nutella and I am definitely trying this out. Thanks for the recipe. Check out my blog if you are interested in making a Nutella Self- Frosted Cupcake! They are mighty delicious(:

    Reply

  5. says

    Hey Naomi! These look delicious and your presentation is just wonderful. Oh, and thanks for detailed info on the pan you used. I immediately wondered how you made these look so perfect (smile)…

    Reply

  6. says

    I’m one of those crazy people who’s addicted to both nutella AND peanut butter. So my world is just one that’s full of cravings and such mayhem. This mousse looks amazing! I can’t wait to see what other nutella recipes you have in store!

    Reply

  7. says

    What I want to know is how you get them out of that pan so perfectly intact! I have that pan and I constantly find my finger prints where I eased it out of the pan. Grrr.
    ~ingrid

    Reply

  8. Alissa says

    I just made this mousse for a dessert buffet, in shot glasses. Looks and tastes divine. I added some Frangelico at the end for added wickedness! First time I added it to the Nutella and it seized (poor Nutella…), but adding it once the cream is folded through worked well. Thanks so much for this recipe!

    Reply

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