Two Ingredient Nutella Mousse Cups

February 12, 2016

 

 

Two chocolate desserts in a row? Yeah. Yes. That happened. Whatever. It's winter, guys. I need that little bit of extra insulation while I'm doing hardcore stuff, like shoveling the driveway, or looking up Dad Jokes on Reddit for hours on end. 

 

For real, though, this recipe is the ultimate conqueror of spur-of-the-moment cravings. I make sure I have these two ingredients in the house so I can make this stuff whenever. This is simultaneously a beautiful and terrifying thing. My personal best (worst?) is six nights in a row. I wholeheartedly invite you to beat that record. 

 

Ingredients: 

 

  • 1 cup of heavy whipping cream

  • 2 Tablespoons Nutella 

 

That's it. If you want, feel free to use some crushed amonds and grated chocolate on top for some added visual interest (like I did). If not, take a little extra Nutella, put it in a ziplock bag, cut out a tiny hole in the bottom corner, and use it to pipe some Nutella squigglies on top. Not that this recipe needs either of those things, because it's amazing on its own. Moving on. 


Here's What You Do:


You're going to add your two ingredients into a bowl and whisk the crap out of it. 

 

 

It's going to take a while before the Nutella and cream combine and start to fluff up. Ultimately, you're looking for a consistency like the one pictured above. Peaks will start to form, and your whisk will leave indentations in the mixture. However, you do not want your peaks to be especially tall or stiff. You're making moose; not whipped cream or whisked egg whites, and your mixture will thicken more as it chills. 

 

Pour your mixture into ramekins or small bowls. Depending on what kind of bowl you're using and what size it is, this recipe should yield somewhere from 2-4. 

 

 

Now it's time to let it chill. You'll be putting this in the refridgerator for at least an hour. You can also put it in the freezer if you're short on time, but a quick heads up: if left in the freezer for extended periods, this recipe will turn into a sort of soft icecream. Admittedly, it's just as awesome that way, but for those of you who want mousse and nothing more, limit your freezer time. 

 

After chilling, add your garnishes (or not), serve, and enjoy. 

 

 

 

 

 

 

 

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