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