Coffee Mousse with Grated Nutella
I know it sounds unlikely but you really can grate Nutella and it makes a perfect topping for this dreamy coffee mousse.
Preparation time: 20 mins + Chilling time: 2 hours
Serves 8
You need
A medium or large jar of Nutella hazelnut spread (or similar), at room temperature (you won't be using the whole jar but a small jar may make it difficult to scoop out good-sized spoon fulls)
2 cups of thickened cream for whipping
1/2 cup condensed milk
3 level tbsp instant coffee
4 tbsp caster sugar
4 egg yolks (whites can be frozen to use another day)
To make
Dig out 2 or 3 large, round scoops of room temperature Nutella and put them on a plate. Refrigerate until the Nutella becomes really hard (allow at least a couple of hours or overnight if you plan ahead). Leave it in the fridge until you are ready to serve the mousse.
In a bowl combine the egg yolks, coffee, sugar and 4 tbsp of water. Bring a saucepan of water to a simmer and place the bowl over the pan (the water should not actually be touching the bowl). Whisk the mixture continuously for a few minutes over the simmering water until it thickens (see photo). Remove from heat, add the condensed milk and combine well.
In a separate bowl, whip the cream until it is stiff. When the coffee mixture is cool, add it to the whipped cream and stir it through gently until completely combined. Spoon the mousse into serving bowls and chill for 2 hours or more.
To serve
Just prior to serving, take the hardened Nutella from the fridge and grate it on to the mousse. Once grated, the Nutella becomes difficult to handle so it's best to grate it directly on to the mousse working as quickly as you can using long, smooth strokes.
Crushed coffee granules or beans makes a good alternative topping.
