Thursday, November 10, 2011

Nutella Mousse

My husband works second shift.  It's a love-hate relationship with that shift.  As with all police work, there are pros and cons of each shift and each part of the job.  One of the cons for us is that we can't have dinner as a family every night of the week.  However, when El Hub is home for dinner, I think I subconsciously go into "celebrate" mode for dinner, even if it is the middle of the week.  He was teasing me (in a serious way) the other week that I needed to cut back on my grocery spending and start serving PB&J for dinner a couple times a week.

Of course, I looked at him like he was nuts.  I know that he seriously does NOT want to eat PB&J for dinner on his nights off!!  He eats less-than-wonderful meals in between calls and tires quickly of fast food on the go, so I feel I have a duty to him to place something wonderful and deliciously homemade in front of him when he has the chance to sit at our table.

This dessert ended up being the perfect balance between simply and celebratory.  It was so extremely easy to make and looked tasted so elegant when served (I will highly consider updating this photo when I make this again--soon!).   As perfect as this was for a weeknight dessert, I also think that this would be a wonderful holiday dessert served in martini glasses or something "fancy."

Nutella Mousse
Adapted from Sweet Tooth, via Pinterest

1/2 cup Nutella spread
2 tbsp hot water (not boiling)
2 tsp instant espresso
1 1/2 cups whipping cream
1 tsp. pure vanilla extract
Chocolate and chopped hazelnuts (optional) for topping

Dissolve instant espresso in hot water in a medium sized bowl.

Add the Nutella, beating until smooth.

In a mixer, whip the whipping cream and vanilla extract until stiff peaks form.

Gently fold the nutella mixture into the whipped cream until the color is uniform.

Divide mousse into serving glasses.  Serve immediately or refrigerate until serving.

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