This is an incredibly easy take on chocolate mousse. I use Nutella in place of plain chocolate. In addition to serving it in a pretty dish on its own (a martini glass or espresso cup looks very elegant), Nutella Mousse can dress up almost any dessert. Try it in a trifle layered with crumbled brownies, banans and toasted hazelnuts; spread it into a prebaked crust for a Nutella Mousse Pie; freeze it to make a frozen Nutella "ice cream"; use as a filling for a devils food cake; or serve it with fresh fruit. The options are endless!
½ c. Nutella (chocolate-hazelnut spread)
1 cup heavy cream
¼ tsp. instant coffee granules, optional
Grated chocolate, for garnish
Combine heavy cream and coffee granules (if using) in a small mixing bowl.
Stir until dissolved.
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.(Note: Mousse mixture is very soft/loose at this point, but will firm up when chilled.)
Divide evenly into individual serving dishes, and chill at least 4 hours.If desired, top with whipped cream just before serving.
Makes 6 servings.