Nutella Mousse

I used this Nutella Mousse to fill cupcakes, but would also be great to fill a cake.

Nutella Mousse

Ingredients

  • 1 cup heavy cream
  • 1/4 teaspoon instant coffee granules
  • 1/2 cup nutella

Instructions

  1. Combine heavy cream and coffee granules in a small mixing bowl, stir until dissolved, and then add nutella. Beat with electric mixer on medium for 1 minute. Scrape sides and bottom of bowl, and continue beating for about 1 minute until very soft peaks form. Chill for a minimum of 4-5 hours, great to prepare the day before.
  2. (Note: mousse mixture is very soft, but will firm up when chilled.)

    Enjoy!!!!

Comments (7)

on

I just made this and it never blended together, let alone form soft peaks. It broke apart into fat solids and water. All my utinsils and bowl were clean, not sure what happened.

on

I haven't tried this, however, seeing the ingredients, and your complaint; I would say that you just over beat it. It only takes one second to turn into what you describe. And in pastry world, that is butter. Liquid and fats separated.

on

maudie21, CupQuequitos was right, it is a matter of over-beating the mix. I tried this and by adding 10-12 seconds to the mixing time it ruined the mousse. Good news is it tastes delicious, but you really need to watch it carefully. I will try this again and definately use it in my cakes.

on

do you beat with the whisk or paddle attachment? i'm guessng whisk, to get soft peaks. thanks can't wait to try it

on

I used the paddle actually. It is 'fitted' to the bowl and really scrapes the sides as it goes around (making the squeaking noise worth it!)

on

mojaki....thank you for the response. going to try it this weekend. Hope the Mousse and Timing gods are with me:)


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