I don’t really have the words to describe this Nutella Mousse!
I mean ~ it practically speaks for itself.
Nutella. Chocolate. Mousse
I have to be honest though, I was surprised by how much nutella flavor came through, since you will have to add a portion of chocolate to the mix to help it set up properly.
SO at first thought I was afraid it would overpower the taste of the hazelnut.
This Nutella Mousse is perfect!
I made it specifically to go into my Yule Log this year but I can now envision the tons of different variations I can use this!
A Nutella Mousse Cake for one!
Nutella mousse stuffed eclairs as another!
Or just eat the entire bowl with a spoon which is what I probably would have done had I not needed it for my Chocolate Roulade!!
So with that being said, whatever you are going to do with this recipe~ good luck getting it there! You may want to double the recipe just to be on the safe side!
This is the same method as in my original Chocolate Mousse Recipe
Sorry for the confusion~ written instructions below are correct
- Semi Sweet Baking Chocolate 4ounces (113g)
- Nutella 1 cup (226g)
- Hot Water ¼ cup (60ml)
- Vanilla Extract 2 teaspoons (10ml)
- Hazelnut Liquor Optional 2 teaspoons (10ml)
- Fresh Egg Whites 2 Large (60) *see note below
- Granulated Sugar 1 Tablespoons (12g)
- Cream Of Tartar ¼ teaspoon
- Heavy Cream 1 cups (240ml)
- Melt chocolate in a large bowl over a double boiler or in a microwave safe bowl
- Add the nutella and whisk smooth
- Add the hot water all at once, very quickly while whisking vigorously to incorporate well.
- Add the optional liquor and vanilla extract.
- In a clean mixing bowl with the whisk attachment whip the egg whites and cream of tartar until foamy and then sprinkle in the sugar slowly while whipping on high speed.
- Continue whipping until you reach medium-firm peaks.
- In a separate mixer bowl, whip the heavy cream to medium-firm peaks.
- Fold the meringue into the chocolate mixture
- Next fold in the whipped cream.
- Refrigerate the mousse for 1-2 hours to set, then use in cakes or pastries
Store in the refrigerator for up to 1 week
The debate on raw egg whites: The trouble is in the yolks, not the whites and I do not feel there is a risk in this recipe whatsoever.
HOWEVER this should be a personal choice for each and every one of you. Although it is minutely possible for Salmonella to be in both the white and the yolk of the egg,
the white does not readily support bacterial growth.
Cold soufflés and mousses containing raw beaten whites require refrigeration to maintain their character, and an added safety factor.
Such dishes might be considered low risk for healthy individuals. But if you are worried and want to avoid this “danger” you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES.
They do not whip as nicely as fresh egg whites do, and will sometimes take an excessive amount of time to do so