One of my most favorite ingredients in all the world would have to be Nutella. I will eat it on anything – toast, crepes, sandwiches, straight out of the jar – you name it. How can you go wrong with spreadable chocolate? One of my most favorite desserts happens to be chocolate mousse. Put the two together, bingo bango, Nutella Mousse! Or at least that was the plan. When I make normal chocolate mousse, all I do is separate an egg and whip the white to hold a stiff peak, after which I add a pinch of sugar to sweeten it up. I melt a few squares of Lindt dark chocolate (70%), mix this with the yolk, then gently fold everything together. Let it chill and you are ready to enjoy. So tonight I followed the exact same procedure, substituting Nutella for the melted chocolate. Immediately I could tell that the finished product was much too runny, even before chilling it. I realized that when you use actual chocolate, the mousse has the ability to firm up because melted chocolate will eventually cool and become solid again. However, with Nutella, it is never solid to begin with. Time for Plan B, Nutella Semifreddo, basically a fancy name for a frozen mousse. I popped the bowl in the freezer and voila! 20 minutes later and I was enjoying myself a pretty tasty treat. Who knew you could pull it off with only 2 ingredients!
I whipped the whites to stiff peaks…a good arm work-out!