Dessert: France – Nutella Mousse (Chocolate‑hazelnut mousse)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (160 g) Nutella
- 2 large egg whites
- 2 tbsp (25 g) granulated sugar
- Pinch salt
- 2 tbsp (15 g) chopped toasted hazelnuts or chocolate shavings for garnish

Instructions

1. Whip the cold heavy cream to soft peaks and set aside in the refrigerator. Warm Nutella briefly (10–15 seconds in microwave) until slightly loosened and set aside to cool a little.  
2. In a clean bowl beat egg whites with a pinch of salt until frothy, then gradually add sugar and beat to stiff glossy peaks.  
3. Fold about one-third of whipped cream into the Nutella to lighten it, then gently fold in the remaining cream until combined. Fold one-third of the beaten egg whites into the Nutella mixture to loosen, then carefully fold in the rest until airy and uniform.  
4. Spoon into serving dishes, chill at least 1–2 hours until set, and garnish with chopped hazelnuts or chocolate shavings before serving.