Cooking and Serving: 6 servings
Ingredients
¼ cup (20 g) unsweetened cocoa powder, (Dutch-processed is best, but | ½ cup (4 fluid ounces) warm water, (about 85°F) | 9 ounces dark chocolate, chopped
Description
Prep Time: 15 minutes | Servings: 6 servings
Ingredients
¼ cup (20 g) unsweetened cocoa powder, (Dutch-processed is best, but
½ cup (4 fluid ounces) warm water, (about 85°F)
9 ounces dark chocolate, chopped
½ cup (148 g) Nutella chocolate hazelnut spread
2 cups (16 fluid ounces) heavy whipping cream
Whipped cream and chocolate shavings, for serving (optional)
Instructions
In a small bowl, whisk the cocoa powder into the warm water until it.
dissolves completely. Set it aside.
In a small, heat-safe bowl, place the chopped chocolate, and place the bowl.
(Alternatively, you can melt the chocolate in the microwave in short,.
Remove the melted chocolate from the heat and add the Nutella and the cocoa.
be relatively thick but smooth and shiny. Set the bowl aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large.
until stiff, but not dry, peaks form.
Pour the chocolate mixture into the bowl of whipped cream slowly, carefully.
Fold until no white streaks remain.
Transfer the mousse to a large pastry bag fitted with a large, plain, open.
Place in the refrigerator to chill until firm (about 2 hours). Serve chilled,.
with the (optional) whipped cream and chocolate shavings.