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.
More From Oxmoor House
- 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)
- 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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