Wednesday, June 30, 2010

Nutella Mousse

The other day I was making chocolate angel food cake {I'll post that recipe later - don't worry). I've made it quite a few times now and I love it for the most part - just the right amount of chocolate to make you happy and yet go back for seconds - but that's ok, cause it's angel food cake, right? The recipe also contains an amaretto filling for the cake that was just plain awful the first time I tried it. It's too heavy for an angel food cake, and the contrasting textures just aren't pleasing. Each time I made it, I'd fudge with the recipe a little - this way and that. A few times it came out good, other times a total flop. Of course, I forgot to write down the good ones. The flopped ones got thrown away and bavarian cream was made instead - at least I knew that the texture would blend well with the cake. Hence why I decided to start this blog. If I don't write this recipe down, I know I'll forget it. This time around, I decided the cake needed more of a chocolate flavor. What resulted of my own concocting was dazzling and dangerous . . . it nearly didn't make it on the cake Ü but I made sure to reserve some to eat for a little chocolate craving for later. The mousse was light and fluffy with enough flavoring to taste the sweetness, the nuttiness and the chocolate and contrasted with the sponge cake rather well. Whether it stays as a staple with the cake or not, I don't know, but I will definitely make it again. Ü

Nutella Mousse

1-1/3 C heavy whipping cream
3 T sugar
1 t vanilla
1/2 C nutella

Whip the cream with a mixer until it almost looks like whipped cream.
Slowly add in the sugar and then the vanilla.
Put the nutella in a separate bowl and microwave for 30 seconds.
Take about a cup of the whipped cream and mix it into the nutella. {This step is necessary in order to get to the nutella to a lighter consistency so it will fold into the whipped cream well}
Pour the nutella into the whipped cream and gently fold in until it is fully incorporated.
Put into individual serving dishes or use as filling for a cake. (Can be refrigerated overnight)

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