Nutella Cheesecake Mousse

Nutella Cheesecake Mousse – light, fluffy Nutella cheesecake mousse in a glass, with hazelnuts. Super easy dessert recipe for special occasions | rasamalaysia.com

Prep Time: 25 Minutes | Cook Time: 3 Minutes | Total Time: 4 Hour 28 Minutes

4 sheets graham crackers

2 tablespoons (20 g) hazelnuts, plus extra for garnish

1 tablespoon (15 g) unsalted butter, melted

1 cup (240 mL) heavy whipping cream

2-3 ounces (56-84 g) cream cheese, softened

3/4 cup (50 g) Nutella

red melting chocolates

In a food processor, pulse the graham crackers and hazelnuts until it resembles cornmeal. Add the butter and pulse a couple more times, so the crumbs are evenly coated. Divide the graham cracker mixture evenly between four small trifle dishes or other dessert containers. Place the dishes in the refrigerator.

With the whisk attachment, add the cream to a stand mixer bowl and whisk on high until thick whipped cream forms. Transfer the whipped cream to a bowl; set aside.

Change the attachment to a beater, and add the cream cheese (as much or as little as you like) and Nutella to the bowl. Mix on high until thoroughly incorporated. Add half the whipped cream to the Nutella mixture. Use a spatula to fold in the whipped cream. Add the rest of the whipped cream, reserving a small quantity for the topping, and fold until evenly mixed. Refrigerate the reserved whipped cream.

Evenly fill the dessert trifles with the mousse. Refrigerate for a minimum of four hours.

Meanwhile, chop the extra hazelnuts for the garnish and toast on the stove until golden brown. Set aside to cool completely.

In a microwave-safe bowl, add a few red melting chocolates and heat in 30-second intervals in the microwave. Stir in between intervals until the chocolate is completely melted. Fit a plastic piping bag with a #1 decorating tip. Fill the bag with the melted chocolate, and begin piping red hearts onto a wax-lined baking sheet. Place the hearts in the freezer to set.

Remove the mousse from the refrigerator when ready to serve. Top with whipped cream, toasted hazelnuts and a chocolate heart.

Nutella Cheesecake Mousse – light, fluffy Nutella cheesecake mousse in a glass, with hazelnuts. Super easy dessert recipe for special occasions | rasamalaysia.com

Prep Time: 25 Minutes | Cook Time: 3 Minutes | Total Time: 4 Hour 28 Minutes

4 sheets graham crackers

2 tablespoons (20 g) hazelnuts, plus extra for garnish

1 tablespoon (15 g) unsalted butter, melted

1 cup (240 mL) heavy whipping cream

2-3 ounces (56-84 g) cream cheese, softened

3/4 cup (50 g) Nutella

red melting chocolates

In a food processor, pulse the graham crackers and hazelnuts until it resembles cornmeal. Add the butter and pulse a couple more times, so the crumbs are evenly coated. Divide the graham cracker mixture evenly between four small trifle dishes or other dessert containers. Place the dishes in the refrigerator.

With the whisk attachment, add the cream to a stand mixer bowl and whisk on high until thick whipped cream forms. Transfer the whipped cream to a bowl; set aside.

Change the attachment to a beater, and add the cream cheese (as much or as little as you like) and Nutella to the bowl. Mix on high until thoroughly incorporated. Add half the whipped cream to the Nutella mixture. Use a spatula to fold in the whipped cream. Add the rest of the whipped cream, reserving a small quantity for the topping, and fold until evenly mixed. Refrigerate the reserved whipped cream.

Evenly fill the dessert trifles with the mousse. Refrigerate for a minimum of four hours.

Meanwhile, chop the extra hazelnuts for the garnish and toast on the stove until golden brown. Set aside to cool completely.

In a microwave-safe bowl, add a few red melting chocolates and heat in 30-second intervals in the microwave. Stir in between intervals until the chocolate is completely melted. Fit a plastic piping bag with a #1 decorating tip. Fill the bag with the melted chocolate, and begin piping red hearts onto a wax-lined baking sheet. Place the hearts in the freezer to set.

Remove the mousse from the refrigerator when ready to serve. Top with whipped cream, toasted hazelnuts and a chocolate heart.

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Nutella Cheesecake Mousse Recipe

Serves 4 | Prep Time: 25 Minutes | Cook Time: 3 Minutes | Rest Time: 4 Hours

Contributor: Joanna Meyer

Ingredients:

4 sheets graham crackers

2 tablespoons (20 g) hazelnuts, plus extra for garnish

1 tablespoon (15 g) unsalted butter, melted

1 cup (240 mL) heavy whipping cream

2-3 ounces (56-84 g) cream cheese, softened

3/4 cup (50 g) Nutella

red melting chocolates

Method:

In a food processor, pulse the graham crackers and hazelnuts until it resembles cornmeal. Add the butter and pulse a couple more times, so the crumbs are evenly coated. Divide the graham cracker mixture evenly between four small trifle dishes or other dessert containers. Place the dishes in the refrigerator.

With the whisk attachment, add the cream to a stand mixer bowl and whisk on high until thick whipped cream forms. Transfer the whipped cream to a bowl; set aside.

Change the attachment to a beater, and add the cream cheese (as much or as little as you like) and Nutella to the bowl. Mix on high until thoroughly incorporated. Add half the whipped cream to the Nutella mixture. Use a spatula to fold in the whipped cream. Add the rest of the whipped cream, reserving a small quantity for the topping, and fold until evenly mixed. Refrigerate the reserved whipped cream.

Evenly fill the dessert trifles with the mousse. Refrigerate for a minimum of four hours.

Meanwhile, chop the extra hazelnuts for the garnish and toast on the stove until golden brown. Set aside to cool completely.

In a microwave-safe bowl, add a few red melting chocolates and heat in 30-second intervals in the microwave. Stir in between intervals until the chocolate is completely melted. Fit a plastic piping bag with a #1 decorating tip. Fill the bag with the melted chocolate, and begin piping red hearts onto a wax-lined baking sheet. Place the hearts in the freezer to set.

Remove the mousse from the refrigerator when ready to serve. Top with whipped cream, toasted hazelnuts and a chocolate heart.

Cook’s Note:

If you do not have a #1 decorating tip, you can simply snip the end of the piping bag with a pair of scissors. Make sure the cut is very small, so the heart outlines are more refined.

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