This is a very guarded recipe for one of the best desserts I’ve ever had. Not one of the best I’ve ever come up with, but had. Its not arrogance that makes me say that, its the truth. What makes it even more impressive is that it can be made with two ingredients. Just two.
- A small metal mixing bowl (roughly 4 quarts)
- A large metal mixing bowl (roughly 8 quarts)
- A flexible wire whisk
- A rubber spatula
- A spoon
- 1 cup of heavy cream
- 1 cup of Nutella
- Start by placing the whisk and the large bowl in the fridge to let them cool down (about 10 minutes will do)
- While thats chilling out, scoop the cup of Nutella into the smaller bowl and set aside.
- Pour the heavy cream into the larger, chilled, bowl and whip furiously (the chronic masturbators will rejoice!) You an use a electric mixer, if youv’e got one. Protips for whipping heavy cream, hold the bowl at a 45 degree angle, and whip it in very large exaggerated circles, occasionally whipping side to side and in a figure 8.
- Whip the heavy cream to stiff peaks that is when the cream becomes very firm, loses its shine, and does not move at all when you dip the whisk, or a spoon in, and scoop some out.
- Take your spatula and scoop out 1/3 of the whipped cream. Stir this vigourously into the nutella. The mix will start to seize up and get stiff, just work through it until the cream is mostly mixed in. Make sure you scrape the bottom of the bowl.
- Once you’ve lightened up the nutella. scoop half of it out and drop it into the heavy cream bowl and fold it in. Do not stir, keep the spatula flat, drive it down then turn it 180 degrees while lifting up. The idea is to gently bring whats on the bottom to the top, while pushing whats on the top to the bottom. Do this until the mixture is mostly homogenized.
- Add in the second installment of the lightened nutella mix and fold it in. Keep folding until its mostly homogenized, the mixture should take on a milk chocolate color. There will be little landmines of nutella that didnt mix in properly this is ok it actually makes the mousse much better by adding these little flavor bombs.
- Chill for about an hour and serve how you please, its very good with fresh berries
I know this sounds like a lot, but once you get ahold of the whipping and folding skills you can make a batch of this in about 10 minutes with no prep.
I’ll be adding some pictures and maybe video to help explain some of these processes in the near future, I apologize that I dont have them ready now when the post is live.