Hello and Happy New Year!
Nutella has been around since the 1940s - pleasing taste buds around the world for decades.
While many have resolutions of dieting, I'm not a believer in that sort of thing. I live a rather healthy lifestyle so when I want to indulge just a bit- so be it.
Christmas dinner was one of those times. Hosting dinner meant making dessert as well. Having made classic Buche de Noels in the past, I decided on an easier version- sorry, a more modernist version.
A simple chocolate cake was elevated with Nutella mousse.
The mousse recipe (which was inspired, if I do say so myself!):
1 1/2 cups heavy whipping cream
8 oz Nutella
Whip to mousse like consistency- because mousse really is just flavored whipped cream. You are looking for soft peaks.
Place in small cups and refrigerate if serving as-is. If using as an icing (as shown), start building.
No matter how you choose to serve it- you'll love the results!