Thursday, April 12

Nutella-Espresso Mousse



I love desserts but I don’t make them often because they’re usually time-consuming and made in large batches (and I don’t want to be tempted to split an entire cake or pie with my boyfriend). Luckily this nutella mousse can be made in literally just a few minutes and can easily be scaled down to individual portions or increased to feed a large crowd. The base is just cream, espresso powder, and nutella, but the flavor is so complex that people will think you spent all day making it. I like to layer the mousse with whipped cream and berries, but it would also be great with toasted nuts, chocolate-covered coffee beans, or other types of fruit.


Nutella-Espresso Mousse:
  • Combine 1 c. heavy cream and 1/4 tsp. instant espresso powder in a large bowl and whisk until dissolved.
  • Let sit for 5 minutes so that the espresso flavor infuses into the cream.
  • Add in 1/2 c. nutella* and beat with a mixer for a couple minutes, or until soft peaks form.
  • Cover with plastic wrap and chill until ready to serve, ideally a few hours.
  • To serve, place a few blackberries in the bottom of small bowls, layer in some of the mousse, top with fresh whipped cream,** and a few more berries.

Serves two - three
*A chocolate-hazelnut spread, now available at most grocery stores.
**To make whipped cream, combine 1/2 c. heavy cream, 1 tsp. vanilla extract, and 2 tbsp. powdered sugar and beat until soft peaks form.