Saturday, December 14, 2013


Nutella Mousse

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.

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