su-Nutella Mousse

Photo: Thomas J. Story

YieldsServes 12 to 16 (makes 6 1/2 cups)Active Time45 minsTotal, including chilling time2 hrs 45 minsTotal Time3 hrs 30 mins
AuthorNaomi Robinson, Bakers Royale food blog

Hazelnut-chocolate spread, aka Nutella, underscores the ultra-creamy texture and deep flavor of this dessert by food blogger Naomi Robinson of Bakers Royale.

How to Make It

Step 1
1

In a medium saucepan, combine chocolate, Nutella, cocoa powder, 1/2 cup water, and 1/4 cup sugar. Cook over medium heat, stirring, until chocolate melts and ingredients are blended, 4 minutes. Remove from heat; set aside.

Step 2
2

In a large bowl with a mixer on medium speed, beat egg yolks and 1 tbsp. sugar until pale and slightly frothy, 4 to 5 minutes. Reduce speed to low and add 5 tbsp. chocolate mixture, 1 tbsp. at a time. Stream in remaining chocolate mixture while beating. Increase speed to medium and beat until well blended and a little thicker, about 2 minutes. Beat in vanilla.

Step 3
3

In a clean bowl using clean beaters, beat egg whites and 1 tbsp. sugar to soft peaks. Gently fold whites into chocolate.

Step 4
4

In bowl used for egg whites, beat cream and the remaining 1/4 cup sugar on medium-high speed to soft peaks. Gently fold a bit less than half of whipped cream into mousse until no streaks remain. Spoon mousse into glasses and chill, covered, until set, about 2 hours.

Step 5
5

To serve, beat remaining softly whipped cream just until stiff. Pipe onto chocolate mousse through a pastry bag fitted with a wide star tip. Sprinkle with hazelnuts.

Step 6
6

Note: This dessert contains raw eggs.

Step 7
7

Make ahead: Through step 4, up to 1 day.

Ingredients

 10 ounce bittersweet chocolate, chopped
 1/2 cup Nutella
 3 tablespoons natural unsweetened cocoa powder, such as Hershey's
 1/2 cup plus 2 tbsp. sugar, divided
 4 large eggs, separated
 2 teaspoons vanilla extract
 2 1/2 cups heavy whipping cream
 2 tablespoons finely chopped roasted hazelnuts

Directions

Step 1
1

In a medium saucepan, combine chocolate, Nutella, cocoa powder, 1/2 cup water, and 1/4 cup sugar. Cook over medium heat, stirring, until chocolate melts and ingredients are blended, 4 minutes. Remove from heat; set aside.

Step 2
2

In a large bowl with a mixer on medium speed, beat egg yolks and 1 tbsp. sugar until pale and slightly frothy, 4 to 5 minutes. Reduce speed to low and add 5 tbsp. chocolate mixture, 1 tbsp. at a time. Stream in remaining chocolate mixture while beating. Increase speed to medium and beat until well blended and a little thicker, about 2 minutes. Beat in vanilla.

Step 3
3

In a clean bowl using clean beaters, beat egg whites and 1 tbsp. sugar to soft peaks. Gently fold whites into chocolate.

Step 4
4

In bowl used for egg whites, beat cream and the remaining 1/4 cup sugar on medium-high speed to soft peaks. Gently fold a bit less than half of whipped cream into mousse until no streaks remain. Spoon mousse into glasses and chill, covered, until set, about 2 hours.

Step 5
5

To serve, beat remaining softly whipped cream just until stiff. Pipe onto chocolate mousse through a pastry bag fitted with a wide star tip. Sprinkle with hazelnuts.

Step 6
6

Note: This dessert contains raw eggs.

Step 7
7

Make ahead: Through step 4, up to 1 day.

Nutella Mousse