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Hazelnut Mousse Crunch

Oxmoor House
Prep time 5 mins
Cook time 1 min
Yield 6 servings
For a special effect, use a decorative tip to pipe the mousse into each glass. All you need is a large star tip and piping bag.

Ingredients

  • 1 (13-oz.) jar hazelnut spread (we tested with Nutella)
  • 1 (8-oz.) container frozen whipped topping, thawed
  • 1 (6.88-oz) package bittersweet chocolate-dipped biscotti or other favorite biscotti (we tested with Nonni's)

How to Make It

  1. Microwave hazelnut spread, uncovered, on HIGH for 25 seconds (be sure to completely remove foil wrap). Fold hazelnut spread and whipped topping together in a large bowl, leaving some chocolate streaks. Spoon mousse into a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a hole. Pipe mousse into parfait glasses. Serve with biscotti; or crush biscotti, and lightly sprinkle over each serving to provide the crunch.

Christmas with Southern Living 2008