Daring Baker's Mini Chocolate Hazelnut Mousse cake π«π
Daring Baker's Mini Chocolate Hazelnut Mousse cake π«π
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes | Kcal: 320 kcal | Servings: 4 servings
_____Ingredients:_____
1 cup heavy cream
4 ounces bittersweet chocolate, chopped
1/2 cup Nutella or other chocolate hazelnut spread
1 teaspoon vanilla extract
2 large eggs, separated
2 tablespoons granulated sugar
Pinch of salt
1/4 cup chopped hazelnuts, for garnish
Fresh berries, for serving (optional)
Mint leaves, for garnish (optional)
_____Directions:_____
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, chocolate hazelnut spread, and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth. Let cool slightly.
In a large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
In a separate bowl, beat the egg yolks with a pinch of salt until pale and thickened. Gently fold the egg yolks into the chocolate mixture until well combined.
Carefully fold the beaten egg whites into the chocolate mixture until no streaks remain.
Divide the mousse mixture among serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until set.
Before serving, garnish with chopped hazelnuts, fresh berries, and mint leaves, if desired.
