Chocolate Hazelnut Mousse with Cookie Crumbs Draft

Name: Chocolate Hazelnut Mousse with Cookie Crumbs
Prep time: 20 min
Total time: 35 min
Yield: 10 servings in wine glasses
Ingredients: 5 oz butter cookies (about); 12 oz chocolate hazelnut spread (such as Nutella); 2½ cups heavy cream; 1 cup all-purpose flour; ½ cup sugar; 7 tbsp butter, cubed; 1 tbsp sugar for sprinkling

A chocolate hazelnut mousse of nut spread and whipped cream, layered with butter cookie crumbs in wine glasses. No baking, and it can be served right away.

Prep20 min
Rest15 min
Total35 min
Makes10 servings in wine glasses
KashrutDairy

What you need

Amount:10

Mousse

5 oz butter cookies, about
12 oz chocolate hazelnut spread, such as Nutella
2½ cups heavy cream

Homemade crumbs (instead of the cookies)

1 cup all-purpose flour (optional)
½ cup sugar (optional)
7 tbsp butter, cubed (optional)
1 tbsp sugar for sprinkling (optional)

How I make it

Mousse

Break the cookies into coarse crumbs.
In a food processor with the steel blade, process the nut spread with 1 cup (250 ml) of the cream until smooth.
Whip the remaining cream to stiff peaks.
Add the nut cream to the whipped cream and fold gently until light and even.
Spoon cream into the glasses to halfway up and cover with a heaping spoonful of crumbs.
Add another layer of cream and finish with a layer of crumbs.
You can serve right away, but it's better chilled for 15 minutes or longer.

Homemade crumbs

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease it lightly.
Mix the flour and sugar in a bowl. Add the butter and rub it in with your fingers until crumbly.
Spread the crumbs on the sheet, sprinkle with the tablespoon of sugar and bake for about 15 minutes, until golden.
Let cool to room temperature.

What I've learned

I keep the mousse covered in the fridge for up to three days.

Source: ChefEf (chefef.com)