- ½ cup chocolate-hazelnut spread (aka Nutella)
- ¼ cup crème fraiche*
- 1 ½ tsp hazelnut liqueur (aka Frangelico) or brandy
- ½ cup heavy cream
- Sweetened whipped cream, to garnish
In a medium bowl, use an electric beater to mix the chocolate-hazelnut spread with the crème fraiche and liqueur. Beat until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture – until all the streaks disappear. Spoon into small bowls and refrigerate 20 minutes.
*Trader Joe’s has a good product.
Okay – let’s have some fun for a cocktail party or buffet. Spoon mousse into a pastry bag. Crush some chocolate wafers and set aside. Bev Mo sells plastic shooter glasses and small spoons are easy to find on the internet. Make a small “nest” of chocolate wafer crumbs on the bottom of the shooter glass. Pipe in the mousse and refrigerate until you want to serve. Whip some cream and flavor it with sugar and Frangelico. Either use a clean pastry bag or a small spoon and top the mousse with whipped cream and maybe a dusting of chocolate wafer crumbs. Insert the small spoon and serve on a beautiful tray.