One of my “go-to” desserts is this hazelnut mousse. It’s an adaptation from Dorie Greenspan’s Peanut Butter Torte (Baking: From My Home to Yours pages 282-283), the Tuesdays with Dorie recipe from one day back in May. While I am sad I had to step away from the fabulous baking group, I love that I have the cookbook and this recipe to play with.
This is also the recipe I used last week when I had the fortunate opportunity to meet up with Tami (Running with Tweezers) and Betty (Trouble with Toast) at the AJC. (more info next week…) It’s crazy, really, because after not having made this recipe since this summer while at the restaurant, I have made it 3 times in the last week for different reasons! Funny how that happens.
Tami took this picture for me this past summer.
Recipe adapted from Dorie Greenspan’s Peanut Butter Torte (Baking: From My Home to Yours pages 282-283)
2 ½ c. heavy cream
1 ½ c confectioners’ sugar, sifted
16 ounces cream cheese, at room temperature
13 oz. Nutella
½ c hazelnuts, finely chopped, plus 2 Tbsp. for garnish (optional)
In a stand mixer with the whisk attachment or with a hand mixer in a large bowl, whip the cream until it holds medium peaks. Beat in ½ cup of the confectioners’ sugar and whip until the cream holds stiff peaks. Carefully transfer the cream into a bowl and refrigerate until needed.
In a stand mixer with the paddle attachment beat the cream cheese until smooth. Add the remaining 1 cup of confectioners’ sugar, starting on low speed and gradually increase to medium speed until incorporated and smooth. Add Nutella and ½ cup of hazelnuts.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream to lighten the hazelnut mixture. Then, carefully fold in the remaining whipped cream. Transfer into a bowl and cover completely with plastic wrap or a cover. Refrigerate for at least 4 hours, or overnight.
When ready to serve, use a spoon to transfer servings into the serving dish and sprinkle with hazelnuts. Using a pastry bag and a plain top can also be used to plate. (In the first picture, the mousse is sandwiched between 2 waffle cookies.)