Nutella Makes Everything Delicious

I want a big scoop of ice cream right now more than you’ll know. Instead of giving in, I’m going to try to write about a fantastic dessert the Biscotti Queen and I made for Sunday Dinner with her family

Chocolate Hazelnut Mousse in Dark Chocolate Bowls.

Do I need to say any more? Well maybe just how to make it.

Inflate some balloons to the size that you want your bowl to be. Dip the balloons in melted dark chocolate chips, place on plate/sheet pan lined with wax paper.

Refrigerate (or put infront of the AC) until the chocolate hardens.

In the meantime, make the mousse. Mix together a 13oz jar of nutella with 3 cup of heavy cream. This guy comes in handy…

Whisk with a mixer until you get peaks. Be careful! I overmixed in the first attempt (don’t go thinking I let all that nutella and cream go to waste… more on that in a bit). Once you’ve whipped up the mousse, pop the balloons! You might have to peel them off carefully and gently like we did. Be careful not to crack the chocolate or handle it too long, as it’ll melt.

Fill the bowls with mousse and refrigerate for a few hours. We didn’t do this so we had sort of a soupier mousse than is desirable, but I’m sure if refrigerated in the bowls it would turn out great!

Serve with a strawberry!

The presentation is lovely and the taste is absolutely AMAZING!! The best part… it’s SUPER easy! Only 3 ingredients: Nutella, Cream and Chocolate!

Now onto my mistake. So I accidentally overwhipped the nutella and cream! Oops! It turned to liquid again! Boo!

Solution: Chocolate Hazelnut Creme Brulee

Chocolate Hazelnut Creme Brulee

1 13 oz jar nutella
3 cup heavy cream
7 egg yolks, lightly beaten
12 teaspoons sugar

Preheat oven to 275F. Combine the first 3 ingredients. Pour mixture into 12 ramekins. Put ramekins in a large baking dish or roasting pan, fill pan with hot water until ramekins are half way submerged. Bake 45-60 mins. Allow to cool, then refrigerate for at least 4 hours or overnight. Sprinkle with a teaspoon of sugar and burn sugar using a kitchen torch or broiler.