A Nutella Mousse Recipe ForWorld Nutella Day
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February 5th is National Nutella Day, celebrating a hazelnut-chocolate spread that has become popular the world over. We’re celebrating it this year with this Nutella mousse recipe, Nutella being the brand name for the original spread. Made by the Ferrero Company of Italy, the original product was called Giandujot (john-DOO-yote), after the Italian term gianduja (john-DOO-ya). Gianduja is a filling for chocolate bonbons made of chocolate and cream, a.k.a. ganache, mixed with hazelnuts. Giandujot was later developed into the spread we now know as Nutella®. The Ferrero Company officially introduced Nutella to the market in 1964. Nutella became so popular that it engendered similar products. They can’t be called Nutella, of course; but the recipe below was used with Bonne Maman’s Hazelnut Chocolate Spread. Whole Foods has its own 365 Hazelnut Cocoa Spread, and for those who don’t care for hazelnuts, Trader Joe has Cocoa Almond Spread. > The history of chocolate. Thanks to Bonne Maman USA for this recipe. While the prep and cook times for the mousse are relatively quick, the ganache requires 4 hours or more—preferably overnight—to stiffen. The recipe can be simplified by serving the mousse plain in a dessert dish (no cookie cups, no piping). For a fancier look, you can purchase individual meringue cups to hold the mousse instead of the cookie cups. While this recipe has been garnished with two chocolate Easter eggs (photos #1 and #2), plain whipped cream will do. In other seasons, a small cookie, a piece of brittle, bark, a raspberry, or any other decor will do. For The Mousse |
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Preparation The mousse is prepared in two stages: first the chocolate-hazelnut ganache and then the whipped cream to fold into it. 1. BOIL 1 cup of the heavy cream in a saucepan to begin the ganache. Place the dark chocolate pieces in a mixing bowl. Pour in 1⁄3 of the heated cream, wait a few minutes for the chocolate to melt, and then mix into a homogeneous emulsion. Add the rest of the cream in two parts. Finally, fold in the Bonne Maman Hazelnut Chocolate Spread. Let the ganache cool. 2. TAMP plastic wrap over the surface of the ganache and refrigerate for at least 4 hours (overnight is ideal). Remove the ganache from the refrigerator 15 minutes prior to making the whipped cream. 3. MAKE the whipped cream. First beat the two egg whites to stiff peaks. In another bowl… 4. WHIP ¾ cup of the remaining heavy cream to snowy peaks and fold in the egg whites. 5. WHIP the ganache into peaks using an electric beater, for 5 to 10 minutes. Add the whipped cream-egg white mixture to the whipped ganache, folding it in gently. Your hazelnut chocolate mousse is ready! It will keep for 48 hours in the refrigerator. 6. MAKE the flower cookie cups. In a mixing bowl, stir together the flour, brown sugar and salt. Add the butter and egg. 7. KNEAD the dough, folding in the chocolate chips, to form a uniform ball. Sprinkle flour on a work surface and roll out dough to a thickness of 3/16 inch. 8. CUT OUT the flowers using a cookie cutter (the one used for this recipe measures 4½ inches across). 9. BAKE in a cup shape by placing each flower over an upside-down muffin or cupcake mold or custard cup measuring around 3¼ inches across. Bake for 10 to 12 minutes at 350 °F. Remove from the oven. 10. LET the cookie cups cool before removing them from the mold. 11. MELT the one ounce of dark chocolate and paint the inside of the cookie cups. This chocolate coat acts as a sealant. Let cool. To reduce the setting time, place the cups in the refrigerator. 12. USE a piping bag to pipe the mousse to into the cookie cups and then. Decorate as desired.
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