SRC: Nutella Mousse – 3 Ways

by Holly on November 5, 2012

There are some recipes that should come with a warning. This recipe, such as it is, for Nutella Mousse is one of them. Honestly, I don’t know why I’ve never done this before or thought about it, but now that I have, I can tell you, it’s trouble.

I have never before given the following warning to you my friends: DO NOT KEEP READING IF YOU DON’T WANT TO KNOW SOMETHING TRULY DANGEROUS.

Consider that my PSA for what you’re about to read.

For this month’s Secret Recipe Club I was given Erica over at Itzy’s Kitchen as my assignment. As I was going through her recipes it was obvious to me that this is a gal who likes to eat well, but likes to eat healthy (and has a super cute baby girl!). Of course, then leave it to me to stumble on a recipe that is dangerous information (and on the less-than-healthy side). Come on. You know me well enough by now to know I’ll go to the decadent side of things 9 times out of 10.

I chose to make the recipe that Erica shared for a chocolate-hazelnut mousse (Nutella Mousse). Let me say that again – NUTELLA. MOUSSE.

At the risk of sounding rude to myself, this is stupid easy. Which is why I kind of smacked my head and thought, “why haven’t I thought of this!” Maybe you have, but it was a revelation to me.

Two ingredients. Nutella and Whipping Cream. Beat till thick. Chill and serve.

The original recipe included some espresso powder tied in there and used less Nutella, but I knew I wanted mine to be heavy on the chocolate side as well as nice and thick.

I know you are already starting to see the dangerous implications of having the ability to make such a creamy, light, airy, chocolate-hazelnut concoction. No sooner did I make the mousse than my mind started racing with all the possibilities.

I mean sure, I absolutely adore a good chocolate mousse made the old fashioned way (hands down my favorite dessert actually) but having something so fast and easy and satisfying? Well, let’s just say I’ve already made this three times and our family has consumed a large jar of Nutella. For some in our family who are still super skinny and need to gain weight though this recipe is a treasure! I’ll get some weight on Cole yet since Nutella and whipped cream are two of his most favorite things.

So. How did we eat this?

Well, of course there is the obvious option of just eating it as a mousse, straight up – maybe with a cookie and some bananas, or some sliced strawberries, a little whipped cream and, since my boys are sprinkle fanatics, those had to go on top as well.

Then I got to thinking about this Pumpkin Icebox Cake with the chocolate spiderweb I made for TV a couple of weeks ago.

I knew that an all chocolate-hazelnut version made with this mousse was going to have to happen (best icebox cake ever!) – even if I was short a few cookies and the cake didn’t get quite as tall as the original.

Perhaps we were short a few cookies because I had been dipping them willy-nilly into the mousse and eating them like chips and dip, but who’s to say.

I left no witnesses.

We’ve also still had pumpkin on the brain and decided that using the mousse as a filling for some whoopie pies wouldn’t go amiss. Especially not when the cake/cookie part of the whoopie pie is ridiculously simple to make (no mixer needed!) and fast as well. They are even great all on their own, or you could toss chocolate chips in, make the batter into muffins – whatever you want!

So, now the only question is… what would you do with a big bowl of ridiculously easy to make Nutella Mousse?

Recipe adapted below inspired by Erica here and original recipe found here.

 

 


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{ 12 comments… read them below or add one }

Erica November 5, 2012 at 10:41 am

GIRL! This is amazing– love all of the uses you found for the mousse. It is ridiculous delicious. Thanks for the sweet comment about Kaylin 🙂

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AmandaE November 5, 2012 at 12:54 pm

OMGoodness so many delicious options! I can’t wait to try the icebox cake, that looks insanely delicious. Awesome SRC pick 🙂

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Holly November 5, 2012 at 1:10 pm

Thanks! It is some crazy stuff for sure! I want to put it in crepes some time too. Or even whip it a little thinner and make popsicles!

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Lesa @Edesia's Notebook November 5, 2012 at 12:54 pm

Oh my! This looks amazing and I love all the different ways to serve it. I think it would be really good in a brownie trifle. Hmm, I think I know what dessert I’m bringing to Christmas dinner!

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Holly November 5, 2012 at 1:08 pm

See! I didn’t think of that yet. That sounds so amazing!

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sara November 5, 2012 at 3:40 pm

Wow, this looks incredible! I’m totally in love with that icebox cake. 🙂

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stephanie November 5, 2012 at 3:47 pm

Oooh. I would just eat it. Maybe freeze it in layers with cookie crumbles for a frozen dessert… Oh! alternate layers of peanut butter mouse with nutella mouse.

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Lisa~~ November 5, 2012 at 7:33 pm

Anything Nutella is dangerous and my word, you sure know how to make it even more tempting, WOW~

If you haven’t already, I’d love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.

Lisa~~

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Jess November 5, 2012 at 10:52 pm

Holly – you are right – the nutella mousse idea is pure genius, but I’m SO glad you linked to that pumpkin icebox cake! That is a must-make for sure! Thank you again for sending me in the direction of those 1-hour dinner rolls – I adored them!

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Avanika {Yumsilicious Bakes} November 6, 2012 at 12:53 pm

This looks delicious. And so so easy. Love the ideas you’ve given. I might just incorporate this into a cake someday soon.

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Katrina November 10, 2012 at 12:18 pm

Wow! How did I miss this one? Deliciousness. And you’re right, dangerous. Thanks for the warning. I just made the chocolate wafer dough, it’s chilling. Came to look up your pumpkin icebox cake, now—-hmmmm, pumkin or Nutella???? How dare you do this to me? 😉 I’ll be having a hard time deciding while I see how the homemade wafers come out. I’ll let you know. Great SRC post, Holly!

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Holly November 10, 2012 at 3:16 pm

It is dangerous stuff. And, honestly, since both fillings are easy to make, why not go for broke and make cupcake size ones of both flavors! Any leftover filling is great as is too or as a dip.

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