Hey hey, it’s World Nutella Day!
…for about 2 more hours.
Sorry, I’ve been too busy filling my pie-hole (mousse-hole?) with Nutella Mousse to get this post up in a timely fashion. But the good news is that you don’t need an official holiday to enjoy this dessert. All you need is Nutella, heavy cream, and the willpower to let the mousse chill overnight in the fridge.
Do not underestimate this last requirement. Leaving chocolate-hazelnut mousse unmolested is not as easy as it sounds.
This mousse is a baffling mix of instant gratification and torturous waiting. It has only two ingredients and can be made in under 5 minutes (or just 10 seconds in a blender! see below) but if you want it to have a mousse-ish texture, it needs to be thoroughly chilled. So while you could whip it up and then drink it straight from the mixer like a thirst-crazed chihuahua, it’s best to plan on making it a day in advance.
So about that blender bit mentioned above: I finally splurged and got a Vita-Mix. It’s kind of amazing. It sleeps in bed between the husband and I. I’m looking into getting a bigger purse so I can carry it everywhere with me, like a lap dog. Anyhow, I’ve only used it to make smoothies so far, but wanted to see what else it could do. Guess what? It can make mousse! The directions below call for a mixer, but if you have a high-speed blender (like a Vita-Mix or BlendTec) you can use that instead. Just combine the room temp melted Nutella and the heavy cream, and turn the mixer on speed 1. Quickly increase the speed to 10, then switch it to High and run it for 10 seconds. Voila! The mousse, she is finished.
Because the mousse was so simple, I decided to get a little fancy with my garnishes. I made some chocolate cut-outs decorated with chocolate transfer sheets (tutorial here) and also some caramelized hazelnut decorations.
I don’t have a recipe posted for the caramelized hazelnuts—maybe I should write up an official one. The basic method is to caramelize a small amount of sugar (I used 1/2 cup and used the dry sugar method), let it cool until it gets thick, then dip a hazelnut, skewered on a toothpick, into the thickened caramel. I then stuck them upside-down into a piece of styrofoam that extended over my counter, hanging over my opened dishwasher door. (This way I don’t have to worry about keeping my floor clean, and I can just run the dishwasher to clean off the caramel.) The caramel slowly drips down the hazelnut and forms a long, thin strand that hardens. It’s a simple trick but ends up looking kind of fancy—the perfect way to finish off a simple two-ingredient mousse!
- 9 ounces Nutella chocolate-hazelnut spread
- 1½ cups heavy whipping cream, very cold
- Chill your mixing bowl and whisk attachment until cold. Place the Nutella in a bowl and microwave it in 10-second increments, stirring after every 10 seconds. Heat the Nutella until it is smooth and fluid, like chocolate syrup. This will take about 40 seconds. Set it aside to cool to room temperature.
- Once the Nutella is at room temperature, beat the heavy cream until it forms soft peaks. Gently fold in the melted Nutella until no streaks remain. The mixture will be very soft. Pour it into bowls or ramekins, and chill the mousse overnight to set it.
- Garnish Nutella mousse with whipped cream, chocolate shavings, and/or toasted hazelnuts.