Sunday, December 22, 2013

013 - Chocolate Nutella Mousse

Yes yes yes, a lot of you over on Twitter and Path had been requesting dessert recipe for quite a while. Fret not, I’m going to fill your hunger for it. All hail the almighty




This fucker right here will get any job done. No Joke!

This recipe is fast (under an hour cooking, that’s fast right?), it’s creamy, it’s sweet, it’s chocolatey (I’m not even sure if this is a right word tbh lol), and it HITS. THE. SPOT. Let’s cut the crap and go straight to the good stuff!

Here’s everything you need:

175 ml of Whipping Cream
150 grams of good quality chocolate. Always look for the ones containing ‘Cocoa Mass’ and ‘Cocoa Butter’ in it. This is a good sign that it is made with REAL chocolate, not with some cheap ass hydrogenated palm/vegetable oil.
6 tbsp of warm, full cream milk.
20 grams of unsalted butter

And here’s the one ingredient that will give this mousse that secret kick. That cream of the crop. That cherry on the top:

NUTELLA. Not too much, 1 tbsp will suffice!

Oh, you will also need either a whisk or an electric Mixer.

So, have you got everything prepped?

Ready? Here We Go!

Step 1 – Ensure your whipping cream is fridge cold, so does your bowl. But since I’m too lazy, it’s only the cream that is as cold as the Alaskan winter. Measure it, and put it into the bowl.

Step 2 – Whisk the whipping cream with your preferred utensil. I usually use whisk, but since that will gave your wrist the worst ache ever afterwards, I’m going with the mixer. You’ll need to whisk it until it reaches the stage of ‘firm peak’. That, is when you pick up the cream, it stays still, but soft enough to be still pliable. NEVER whisk it beyond that point. You will only get a lumpy, inedible, ugly looking cream.

Still Liquid.


Starting to take shape

ah, it's getting fatter by the minute


Stiff Peaks

Step 3 – Once you finished whisking, put the cream into the fridge to wait.

Step 4 – Fill a small pot and fill it with water. Once you done that, find a bowl that will fit on top of the pot. We will melt the chocolate slowly over the boiling water WITHOUT letting the bowl touch the water at all. Put your chocolate and butter together, and let it melt slowly for about 6-10 minutes. This technique is called au bain-marie, or, in simple English, water bath.

Chocolate and Butter in

Step 5 – Once all the chocolate and butter melted and looked like a lump, put your warm milk, 1 tbsp at a time. This will ensure a smooth consistency, or else, if you fuck it up, it will be much harder to fix.

Lumpy mess

Dairy to the rescue!

Step 6 – After all the mix had been mixed, transfer the chocolate to a large plastic bowl, and stir constantly with a spatula to bring it to room temperature. I use plastic because it doesn’t contain heat, thus, making cooling process much faster.

Still hot

Incorporating cold air

Ready for the mix

Step 7 – Once the chocolate has cooled, it’s time to mix it with the cream. DON'T FORGET YOUR NUTELLA!. We will use a folding motion to ensure the mix get blended smoothly. Remember: Chocolate mousse GOTTA be smooth.



Still folding

Starting to take shape!

Almost there!


Step 8 – Transfer the mix to your preferred serving glass,  and put in in the fridge for at least 3-4 hour.

Step 9 – INDULGE

Well I gotta tell you

*gulped a spoonful*

This mousse is

*gulped another spoonful*


*munch munch munch*

Give it a try!



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