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  1. Home
  2. Baking

Double Chocolate Nutella Mousse

This just might be the best mousse you'll ever have - trust us! - by Mel Burge
  • 03 Feb 2020
Double Chocolate Nutella Mousse
Prep: 20 Minutes - Cook: 10 Minutes - Easy - Serves 4
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TIP! Chocolate mixture may seize slightly when egg yolks are added, however the boiling water will make it smooth. Mousse can be made up to two days ahead. Decorate just before serving.

Ingredients

½ x 250g packet Choc Ripple biscuits

¼ cup Nutella

Ferrero Rocher chocolates, to decorate

MOUSSE

100g dark cooking chocolate, chopped

2 eggs, separated, at room temperature

300ml tub thickened cream

Method

  1. Process biscuits in a food processor into crumbs. Divide evenly among four serving glasses (1-cup capacity).

  2. To make mousse, place chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Quickly stir in egg yolks. Add 1 tablespoon boiling water, stirring until smooth. Cool for 10 minutes. 

  3. Beat egg whites in a small bowl of an electric mixer until soft peaks form. Gently fold into chocolate mixture, in two batches.

  4. Beat cream in same, clean bowl of electric mixer until soft peaks form. Fold half into chocolate mixture. Pour mousse over crumbs in glasses. Loosely cover with plastic wrap. 

  5. Fold Nutella into remaining whipped cream. Cover with plastic wrap. Refrigerate cream mixture and mousse for at least 6 hours, or overnight. 

  6. To serve, dollop cream mixture on mousse. Decorate with chocolates. 

  • Baking
  • nutella recipe
  • mousses and jellies
  • chocolate mousse recipe
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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