Chocolate Hazelnut Mousse

A dreamy, creamy mousse that conjured my finest Nutella memories.

A simple cast of characters:  heavy whipping cream, dark chocolate, Nutella, and Marshmallow Creme.

While I was arranging the ingredients for this photo, I overheard the Ghirardelli and the heavy cream hurling scurrilous insults at the Marshmallow Creme:

"Loser," jeered the chocolate to the defenseless Jet-Puffed sweetness.  "You don't belong here." 

"Yeah," spat the heavy cream.  "Why don't you go find some Cool-Whip to hang out with?  OMG.  You're so beneath us."

With eyes downcast, the Marshmallow Creme pointed to its happy little label:  "But it says right here, 'America's Favorite'."  

The chocolate and heavy cream rolled their eyes in unison.  "As if anyone's label tells the truth. Take your corn syrup and your xanthan gum and get outta here."

The Nutella engaged it's European peacemaking skills and stood in the gap. 

"Why can't we all just try and get along?  Each of our best qualities will complement as they blend into this mousse.  We will be...bellissimo!"

Noses high, backs turned, arms crossed, the heavy cream and the Ghiradelli remained impudent.

"Mamma mia!" exclaimed the Nutella in frustration, throwing its dimply little hands into the air.

But as Italians are prone to do, the Nutella eventually worked its magic and all the ingredients consented to play their necessary role.

Nutella: charming the world one tastebud at a time.

Melt the chocolate with a 1/2 cup of the heavy cream.  

I decided to solve your puzzlement before it even began

and labeled the reflections in the saucepan. 

Oh, mi amore.  

This is the base for ganache, truffles, and fanciful housewife dreams.

Add a 1/2 cup of Nutella to the ganache, 

then add the marshmallow creme. 

A crazy shot, yes, but I am having so much fun with my new tripod.  

I like to call this "Marshmallows in the Mist."

Gently stir in the whipped cream.

Garnish with chocolate curls, if you can wait that long. 
(Run a vegetable peeler along the edge of solid chocolate.)

Bring it home, Ms. Fitzgerald...

"Heaven.  

I'm in heaven.  

And my heart beats so that I can hardly speak
And I seem to find the happiness I seek
When we're out together dancing cheek to cheek..."

Chocolate Hazelnut Mousse
(6-8 small servings)

4 ounces unsweetened (or bittersweet) chocolate, chopped
1 1/2 cups heavy cream
1/2 cup Nutella or other hazelnut chocolate spread, at room temperature
1 cup marshmallow fluff
6 tablespoons chopped skinned hazelnuts (optional)
Additional chocolate for garnishing

Set a small bowl over a saucepan of simmering water (or use a double-boiler).  Gently warm the chocolate and the a 1/2 cup of the heavy cream together in the bowl, stirring often until it is nearly melted.  (You can also nuke the mixture for about 45 seconds...just keep an eye on it as it can burn in the microwave.)  Lift the chocolate-cream mixture from the heat and stir until melted and smooth.  (It will thicken.)  Stir in the Nutella and then gently incorporate the marshmallow fluff until just blended.  Refrigerate for a few minutes until cooled.

Whip the remaining 1 cup of cream in a mixer fitted with the whisk attachment.  (Or do it by hand with a whisk, bless your dear little shoulder.)   Gently incorporate the whipped cream into the chocolate hazelnut mixture.  Spoon into individual serving dishes.  Refrigerate if it is a bit runny...it will usually firm up within 10 minutes.   Sprinkle with chopped nuts, if using.  (And/or use a vegetable peeler to make chocolate "curls" with the remaining chocolate.)  Serve immediately.

Here's the printable version. 


Recipe from:  Short and Sweet:  Sophisticated Desserts in 30 Minutes or Less

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