Chocolate Hazelnut Mousse Source: Chef Roxanne Young
1 1/2 cups heavy whipping cream 9 ounces Nutella 1/2 packet Knox unflavored gelatine 1 cup basic lemon curd or passion fruit curd
Whip the heavy cream to medium peaks.
Warm the Nutella just slightly.
Sprinkle the gelatine over 1/4 cup cool water and let sit for 1 minute. Combine the gelatine with the Nutella and then add to the whipped cream.
Place the mousse in either molds or dessert bowls. Fill the molds halfway with the mousse and then add a thin layer of passion fruit or lemon curd. Fill the bowl or mold to the top with the mousse. Refrigerate overnight to set the mousse.
