Hazelnut Mousse Crunch

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.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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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)

Preparation

  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.
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