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Happy anniversary, my dear wyrdone! Six, seven, and nine years seem not so long after all.
Nutella Mousse
9 oz Nutella (that's about 3/4 jar)
1 1/2 cup heavy whipping cream
1/2 packet unflavored gelatin
1/4 cup water
Beat heavy whipping cream to soft peaks. Combine gelatin with cool water, let stand for about a minute. (If you leave it longer, heat it to un-gel.) Warm the Nutella. Mix gelatin with Nutella. Fold in the whipped cream, starting with about 1/4 of it. Transfer into serving containers, refrigerate. The original recipe says leave it overnight to set, we took about 6-8 hours and it was fine. Fills 4 to 8 wine glasses depending on the size of your wine glasses.
Other suggestions:
Happy Samhain to those who celebrate it, and happy trick or treaters day to all!
Nutella Mousse
9 oz Nutella (that's about 3/4 jar)
1 1/2 cup heavy whipping cream
1/2 packet unflavored gelatin
1/4 cup water
Beat heavy whipping cream to soft peaks. Combine gelatin with cool water, let stand for about a minute. (If you leave it longer, heat it to un-gel.) Warm the Nutella. Mix gelatin with Nutella. Fold in the whipped cream, starting with about 1/4 of it. Transfer into serving containers, refrigerate. The original recipe says leave it overnight to set, we took about 6-8 hours and it was fine. Fills 4 to 8 wine glasses depending on the size of your wine glasses.
Other suggestions:
- You can fill the serving container halfway, then add a layer of vanilla or fruit flavored sauce, then fill the rest of the way.
- You can add whipped cream on top, because you have 1/2 cup left in the 2-cup container, to cover the mess you made trying to aim goo into the wine glass.
- Is actually quite good with raspberries.
- You can lick Nutella and/or whipped cream off the bowl, the beaters, the spoon, your fingers, the other chef's fingers...yeah, I knew this was going to be good.
Happy Samhain to those who celebrate it, and happy trick or treaters day to all!