NOT because I wanted to! These photos flat out stink but I said I would so, here it is nutella marshmallow mousse.
There are a few things I want to say about this mousse. First, it didn’t change my thoughts on chocolate. It was good but it was chocolate. What I did love was the mousse part of this! I’m kicking myself for all the times I passed up chocolate mousse because it was chocolate. I’ve never tasted a traditional mousse but this one was creamy and silky smooth. I just loved the texture. Now I have to find some mousse recipes that aren’t chocolate. Anyone have a vanilla mousse recipe?
Makes 4 servings
Allergy Note: contains nut and dairy ingredients
4 ounces marshmallows (about 2 cups of mini marshmallows or 16 large marshmallows)*
1/4 cup whole milk**
6 tablespoons Nutella chocolate-hazelnut spread
1 cup heavy whipping cream
Using a strainer, rinse the mini marshmallows over cold running water. (Why rinse the marshmallows? It removes the cornstarch and powdered sugar on the outside. Skip this step and you won't have a smooth and silky mousse. Trust me.) In a microwave-safe bowl, combine marshmallows, milk and Nutella. Microwave for 1 to 2 minutes. Mix until smooth. Set aside to cool.
In another mixing bowl, beat the whipping cream to soft peaks. Take 1/4 of the whipped cream and mix it into the Nutella mixture. Gently fold in the rest of the whipped cream. Transfer into margarita glasses, goblets or ramekins. Cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with whipped cream, shaved chocolate or fruit.
To make the chocolate filigree heart:
Draw the heart design on a piece of parchment paper. Turn the parchment paper over and place it on a flat surface. Melt some dark chocolate (I used white chocolate) and pour it into a pastry bag with a small round tip or a cornet (parchment paper cone). Pipe the chocolate onto the heart design and let it set.
*Note: I used homemade marshmallows. **Note: I used 2% milk.