One of my favorite desserts is a mousse and when done right it melts in your mouth. This past weekend we hosted a dinner and this was the dessert I chose to serve along with some chocolate covered strawberries. Hosting a dinner party is stressful enough so having something that can be made in advance is a major plus. I made the original recipe from Epicurious a long time ago and fell in love with the mousse level of the cake and now my husband request the mousse when he thinks of having something rich, silky smooth and chocolaty. It’s well worth making and I hope that you give it a try.
I like to double the recipe so I can use a whole container of Nutella and a whole container of marscapone.
Chocolate Hazelnut Mousse
(Adapted from Epicurious
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat. Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.
Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks.
Whisk one third of whipped cream into mascarpone mixture to lighten, and then fold in remaining whipped cream until well combined.
I like to serve mine in a shot glass type of cup because the mousse can be rich. It makes the perfect serving!