Chocolate Hazelnut Mousse

This is a fabulously easy dessert to make.  There are only two ingredients.  Unless you choose to top it with a spritz of whipped cream.  I chose.

The magic ingredient is Nutella.  I love Nutella and use it in a lot of dessert recipes.  I also love it in breakfast treats.

This recipe makes 4 desserts.  I got it from Tiphero.

   

Chocolate Hazelnut Mousse

1/2 cup Nutella
1 cup heavy whipping cream



It helps to chill the mixing bowl and beaters for about half an hour before you start.  I used a Kitchen Aid mixer but you can use a hand held mixer.  This would be difficult to do by hand.

   

Heat the Nutella about 15 seconds in the microwave so that it is pourable.  Stir.  If you need to, heat it a bit more.   It took me a total of 30 seconds, but it's winter.  I covered the Pyrex measuring cup with waxed paper in case it wanted to make a mess in the microwave.  Let it sit while you whip the cream so that it can cool a bit.  If it's too hot it can damage your lovely whipped cream.

   

Whip the heavy cream until it forms stiff peaks. Gently fold in the room temperature Nutella.

   

Keep mixing until there are no visible streaks.

   

Place the mixture into four small dishes.  Chill for at least two hours.

   

You can serve it as is or you can spritz a bit of whipping cream on top.  This mousse is delicious as is, but it is more festive with a whipped cream swirl!

   

This was a lovely dessert and our guests were impressed enough to want the recipe!

Angel-Berry Trifle

A trifle is a traditional English dessert with rum soaked sponge cake, custard and fruit.  I found this lighter version and it was the perfect way to end a hearty meal.

 

Angel-Berry Trifle

1/2 angel food cake... from the market, easy peasy
1 quart fresh strawberries
1 pint fresh blackberries
2 cups Cool Whip
2 Tablespoons sugar or equivalent sugar substitute
3 Tablespoons rum, optional

 

I was making this for 4 people, so these are the amounts I used. 

 

Wash and dice the strawberries and place in a bowl.  Gently stir in the sugar or sugar substitute and set aside.

 

Slice the angel food cake and cut the slices into cubes.  I made this ahead of time and placed the cubes in a sealed container.

 

Gently fold the rum into the Cool Whip.  I returned the Cool Whip to the refrigerator until we were ready for dessert.

 

Layer the dessert by placing a large dollop of the Cool Whip on the bottom of the bowl.  Add the sliced strawberries and then the cubes of cake.  Spread another small mound of the Cool whip and then add the blackberries and another layer of the small cubes of cake.

Finish with another mound of the rum topping and the last of the strawberries.

 

I don't like the traditional trifle because the cake is soggy.  This version is light and satisfying. It was not too sweet and didn't make me feel stuffed or guilty for having a refreshing dessert.