Nadiya Hussain's Chocolate Hazelnut Mousse
This is the simplest mousse, and we all need a quick mousse recipe for when we want dessert or something sweet. I for one love chocolate hazelnut spread, but I also love the spreads that used to be just chocolate bars and have been reborn as the same thing in jars in a spreadable form. You can use whichever you like.
|200g||chocolate hazelnut spread|
|3 tbsp||icing sugar|
|100g||roasted chopped hazelnuts|
|whippy cream, from a can, to serve (optional)|
|cocoa powder for dusting, if you feel like it|
You will need: a large serving dish or 8 small ramekins.
Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool.
Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as it begins to thicken, pour in the chocolate mixture and keep whipping until you have stiff peaks.
Fold through the hazelnuts (keeping a tablespoon back for decorating), then spoon into a serving dish or individual ramekins. If you want it to look extra special, you can pipe the mousse in.
Serve with whippy cream if desired, with an extra sprinkling of hazelnuts on top and a dusting of cocoa powder.