Now if you know me personally, you know that I typically eat pretty healthily whenever possible. Whole grains, lean meats, fruits and veggies. I eat salads every day for lunch at work. But I also subscribe to the philosophy “anything in moderation.” This would be one of those times to employ moderation. My recommendation – make this to share wtih others! You will impress them and save yourself from eating all of it!
I made this when the kids and I made a birthday cake for Tim’s mom the other day. I like to make basic chocolate crazy cake with the kids so I was looking for something to jazz it up. I came across a recipe for a Nutella poke cake. I considered following that recipe, but ultimately, I decided to just make the mousse and serve it alongside the cake in case anyone didn’t want it. (But no one was that crazy.) I’m not kidding when I say this stuff is amazing. It was great with the cake, and it’s phenomenal with strawberries, perfect with bananas. Heck, I’d probably eat my arm if this stuff was smeared on it!
This is basically a three part recipe. You melt chocolate chips and stir in some Nutella or other chocolate hazelnut spread. I used semi-sweet chocolate chips because they are my go-to. I’m not a huge milk chocolate fan, but if you are, you can use milk chocolate chips. Because chocolate is the star here, I used Ghiradelli chips. Definitely go with a good quality chocolate. You then stir some cocoa powder into hot water. I used dark cocoa powder, because that’s how I roll. If you wanted the end product to be less dark, you could use regular cocoa powder or half regular and half dark. This is very customizable! You mix parts one and two together, and what you get looks (and tastes) like beautiful hot fudge.
I have to admit, I was very nervous here. I was afraid that the chocolate and water mixture would cause the melted chocolate to seize up. For a second there it was touch and go, and just when I thought I needed to get out the hand mixer, it came together. Whew! Part three is a pretty standard whipped cream, slightly sweetened and flavored with vanilla. Just get out your mixer and let it do the work. Trust me, you want to go with the real whipped cream on this one. This recipe is too decadent for the store bought stuff. If you’ve never done it before, now is as good of a time as any to start. The key to great whipped cream is that it has to be cold. You can even put your bowl in the refrigerator ahead of time, but I typically don’t. Finally, you fold parts one and two into part three, and viola!
This is a recipe that is sure to impress. You could serve it in a parfait in some fancy glasses with some plain whipped cream, with cake, with fruit, with cookies… We all loved it, and I’m already thinking of excuses to make it again! How will you serve it?
Nutella Chocolate Mousse
Adapted from Chelsea’s Messy Apron
- 1.5 cups good quality chocolate chips or chopped chocolate (I used semi-sweet)
- 1/2 cup Nutella (or other brand chocolate hazelnut spread)
- 1/4 cup unsweetened cocoa powder (I used dark)
- 1/2 cup very hot water
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 cup powdered sugar
Melt the chocolate chips in the microwave in 30 second bursts, stirring between. When it starts to loosen up, switch to 15 second intervals, and stop when there are a few chunks left. They will melt from the residual heat. Stir in the Nutella and let cool slightly.
In another bowl, combine the cocoa powder and hot water. Whisk until the cocoa is completely dissolved.
Add the cocoa powder mixture to the melted chocolate mixture and stir until smooth. Use a hand mixer if you need help getting it to come together. Set aside to cool to room temp.
Pour two cups of cold whipping cream in the bowl of a stand mixer. Use a whisk attachment to beat the cream, starting on low, and moving up to higher speed as you are able without splattering. Add the powdered sugar and vanilla. Stop when you reach soft peaks. Refrigerate until you’re ready to use the whipped cream.
Once the chocolate is cooled, add the whipped cream on top and fold until combined. Folding is important here, because it allows the air to stay in the mixture, keeping it nice and fluffy. To fold, run your spatula around the side then the base of the bowl. Now fold the mixture over onto itself. Rotate the bowl 90°. Repeat until just combined.
Refrigerate until ready to serve.