Get really, really good at making Frozen Chocolate Hazelnut Mousse, and you will win wherever you go.
Frozen Chocolate Hazelnut Mousse
½ cup whole milk
3 tablespoons cocoa powder
1 tablespoon vanilla, divided
½ cup chocolate hazelnut spread (Nutella)
1 package (12-oz) milk chocolate chips (or chopped chocolate)
3 cups heavy whipping cream, divided
1 cup dried fruit (cherries, mixed berries, blueberries, etc)
¼ – ½ cup sugar (more or less to taste)
2 cups water or fruit juice
food color to enhance color, optional
½ – 1 teaspoon fresh lemon zest
¼ teaspoon almond extract, or other flavor of choice, optional
Line a 8 ½ x 4 ½ loaf pan with foil – pressing foil tightly against the sides of the pan and leaving an
edge to hang over the edges of the pan. Place prepared pan in refrigerator while preparing
mousse. Place bowl for whipping cream, and the beaters in freezer/refrigerator to chill.
Heat milk in microwave until hot and foamy (do not boil over); add cocoa
and whisk until smooth. Stir in 2-teaspoons vanilla and hazelnut spread, stir
Place chips in a microwave safe bowl, microwave on medium power in 15
seconds intervals, stirring after each interval; continue until melted and
smooth. Add melted chips to cocoa and hazelnut spread; stir until smooth
(may use electric beaters if desired).
Whip 2-cups cream until stiff peaks form. Stir approximately ⅙ of the
whipped cream into the chocolate, to lighten the mixture. Fold remaining whipped cream into
chocolate. Spread evenly in prepared and chilled loaf pan. Cover and freeze until firm, 6-8 hours or
Place dried fruit in small saucepan, add sugar and water. Bring to a boil, reduce heat and simmer
10 minutes. Add lemon zest and optional almond extract or flavor of choice. Cool, blend to create
To serve, place frozen mousse at room temperature for 15 minutes. Whip remaining 1-cup cream
with remaining 1-teaspoon vanilla; set aside. Invert frozen mousse onto a cutting board to remove
from pan; peel off foil. Dip a knife in hot water to warm it; shake off water and cut loaf into 12
slices. Spoon a little sauce on individual serving plates; place a slice of mouse on each plate; add
additional sauce as desired. Top with a dollop of whipped cream.