Photo: Thomas J. Story
Active Time
45 Mins
Total, including chilling time
2 Hours 45 Mins
Yield
Serves 12 to 16 (makes 6 1/2 cups)

Hazelnut-chocolate spread, aka Nutella, underscores the ultra-creamy texture and deep flavor of this dessert by food blogger Naomi Robinson of Bakers Royale.

How to Make It

Step 1

In a medium saucepan, combine chocolate, Nutella, cocoa powder, 1/2 cup water, and 1/4 cup sugar. Cook over medium heat, stirring, until chocolate melts and ingredients are blended, 4 minutes. Remove from heat; set aside.

Step 2

In a large bowl with a mixer on medium speed, beat egg yolks and 1 tbsp. sugar until pale and slightly frothy, 4 to 5 minutes. Reduce speed to low and add 5 tbsp. chocolate mixture, 1 tbsp. at a time. Stream in remaining chocolate mixture while beating. Increase speed to medium and beat until well blended and a little thicker, about 2 minutes. Beat in vanilla.

Step 3

In a clean bowl using clean beaters, beat egg whites and 1 tbsp. sugar to soft peaks. Gently fold whites into chocolate.

Step 4

In bowl used for egg whites, beat cream and the remaining 1/4 cup sugar on medium-high speed to soft peaks. Gently fold a bit less than half of whipped cream into mousse until no streaks remain. Spoon mousse into glasses and chill, covered, until set, about 2 hours.

Step 5

To serve, beat remaining softly whipped cream just until stiff. Pipe onto chocolate mousse through a pastry bag fitted with a wide star tip. Sprinkle with hazelnuts.

Step 6

Note: This dessert contains raw eggs.

Step 7

Make ahead: Through step 4, up to 1 day.

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