200gramsdark chocolate barsreserve some for garnish
4tbsppowdered sugar
8ferrero rocher chocolatesoptional garnish
raspberriesoptional garnish
chocolate shavingsoptional garnish
Instructions
In the bowl of a stand mixer, beat the cream cheese until it is a light texture. Usually it takes about 2 minutes to fully lighten the cream cheese if mixing on medium-high speed.
8 oz cream cheese
Add in the nutella and vanilla and beat again until the ingredients are fully combined.
1 cup nutella, 2 tbsp pure vanilla
In a small microwave safe bowl, add the chocolate and microwave in 30 second increments until the chocolate is melted.
200 grams dark chocolate bars
Next, whip the whipped cream in the stand mixer on medium speed until soft peaks have formed.
2 cups heavy whipping cream
Gently fold the chocolate into the whipped cream. Add four tablespoons of powdered sugar and whip the whipped cream again, this time until stiff peaks form.
4 tbsp powdered sugar
Once stiff peaks have formed, add the whipped cream to the cream cheese nutella mixture and gently fold the ingredients together.
Put the chocolate mousse into a piping bag or into a ziploc bag and cut off the corner to pipe it out. Pipe the mousse into small serving cups.
Allow the mousse to chill in the fridge for 2-3 hours before serving.
Once the chocolate mousse is chilled add extra whipped cream and a Ferrero Rochero for the topping. Add raspberries, chocolate shavings, and extra whipped cream for garnish if desired.
If you over whip the cream, you can add in a tablespoon of heavy cream and hand whisk it in to soften the mixture.For a less decadent dessert, use milk chocolate or leave out the powdered sugar to make it less sweet.Chill the heavy cream before you whip it into the whipped cream. Cold cream whips up faster and holds it shape better than cream at room temperature. It can also help to chill the bowl and beaters you’ll be using as well.Store mousse in the fridge either covered with plastic wrap or in an airtight container for up to five days. After that, the heavy cream will start to expire and the texture will get too soft.Store in the freezer in freezer safe containers for up to three months. Place in the fridge the night before to unthaw before serving.