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Hazelnut Mousse
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Cuisine: Dessert
This recipe from Christina Arpante’s blog Mele
Cotte is adapted from Dorie Greenspan’s Peanut Butter Torte (“Baking: From My Home to Yours” [Houghton Mifflin Harcourt, $40]). It’s a lush mousse, safe for all ages because there is no raw egg.
-- John Kessler
To lighten it, cut down on the cream cheese. If you have 2 bowls that can fit the mixer, there’s no need to transfer the whipped cream to another bowl before folding. For a smaller group, you can cut this in half. For better presentation, pipe into individual bowls using a pastry bag with a plain or fluted tip.
See link below to visit Arpante's blog, Mele Cotte.
Hands on time: 25 minutes Total time: 4 hours and 25 minutes Serves: 12-15
Ingredients:
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2 1/2 cups heavy cream
1 1/2 cups confectioners’ sugar, sifted, divided
16 ounces cream cheese, room temperature
1 (13-ounce) jar Nutella
1/2 cup hazelnuts, finely chopped, plus 2 tablespoons for garnish, optional
Instructions:
Using a standing mixer with the whisk attachment or a hand mixer, whip the cream until it holds medium peaks. Beat in 1/2 cup confectioners’ sugar and whip until the cream holds stiff peaks. Carefully transfer the cream to a bowl and refrigerate until needed.
Using a standing mixer with the paddle attachment or a hand mixer, beat the cream cheese until smooth. Add the remaining 1 cup confectioners’ sugar, starting on low speed and gradually increase to medium until incorporated and smooth. Add the Nutella and hazelnuts.
Using a large rubber spatula, gently stir in about one- quarter of the whipped cream to lighten the cream cheese mixture. Then carefully fold in the remaining whipped cream. Transfer into a bowl and cover completely with plastic wrap or a cover. Refrigerate for at least 4 hours or overnight.
When ready to serve, use a spoon to transfer mousse into the serving dish and sprinkle with hazelnuts.
Using a standing mixer with the paddle attachment or a hand mixer, beat the cream cheese until smooth. Add the remaining 1 cup confectioners’ sugar, starting on low speed and gradually increase to medium until incorporated and smooth. Add the Nutella and hazelnuts.
Using a large rubber spatula, gently stir in about one- quarter of the whipped cream to lighten the cream cheese mixture. Then carefully fold in the remaining whipped cream. Transfer into a bowl and cover completely with plastic wrap or a cover. Refrigerate for at least 4 hours or overnight.
When ready to serve, use a spoon to transfer mousse into the serving dish and sprinkle with hazelnuts.
Notes:
Photo by Tami Hardeman
Nutrition:
Per serving: 557 calories (percent of calories from fat, 69), 7 grams protein, 37 grams carbohydrates, trace fiber, 44 grams fat (21 grams saturated), 109 milligrams cholesterol, 160 milligrams sodium.
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Check out Christina Arpante's blog