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If you have Nutella but no chocolate mousse, dnt panic. We can fix that right away. All you need is a brilliant recipe for Nutella mousse like this one from Purewow. To use what I had on hand, I substituted the cream cheese for a tub of mascarpone and used only a quarter of the amount of sugar stated. I can imagine that you can totally go without any added sweetener as the Nutella should be enough for any seasoned sweet tooth. If you are patient enough, leave it to set in the fridge for a couple of hours to achieve the distinctive mousse-like texture but if you cannot keep yourself waiting for so long, grab a dessert spoon and simply dig in after topping with fresh cream and chocolate shavings [from the photos you can guess this is exactly what I did!]
250g mascarpone, room temperature
3/4 cup Nutella hazelnut spread
1/4 cup confectioners’ sugar
1 cup heavy cream, chilled
1 teaspoon pure vanilla extract
2 tablespoons chopped hazelnuts
2 tablespoons chopped dark chocolate
Whipped cream, for topping
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella.
- Add the confectioners’ sugar and beat until light and fluffy for 2 to 3 minutes. Transfer it to a medium bowl.
- Wipe out the bowl. In the bowl of the electric mixer, fitted with whip attachment, whip cream to soft peaks.
- Add sugar and vanilla extract, and whip to medium peaks. Add a third of whipped cream to Nutella mixture.
- Fold with a rubber spatula to combine. Add another third of cream and repeat, folding it until incorporated.
- Add the final third and fold to combine. Divide mousse among serving dishes and chill for 30 to 45 minutes.
- Top mousse with a dollop of whipped cream, garnish with chopped hazelnuts and dark chocolate. Serves 4.
While you can make use of your good, old coffee machine to brew fresh granules for this sensational summer drink, I tried to adapt it for those who do not have or cannot be bothered with filtered coffee. For those purists who swear by the genuine stuff, go straight to the unaltered recipe on Epicurious.com. Those who are not so squeamish over instant coffee, grab your jar of regular Nescafe and start by making the coffee jelly which is the magic ingredient in this drink. I would suggest that you go for a stronger dose than you are used to as the freezing process will, to some extent, numb the intensity of the coffee flavour that comes through. Chill for a couple of hours, then stretch yourself under a beach umbrella and sip lazily through a bubble straw [ideally with a view on the beach] on a scorching summer day.
FROZEN ICED COFFEE + COFFEE JELLY
For the Coffee Jelly
1 tablespoon agar agar
4 teaspoons instant coffee
2 tablespoons caster sugar
2 cups cold water
For the Whipped Cream
3/4 cup heavy cream
1 teaspoon caster sugar
1 teaspoon vanilla extract
For the Frozen Iced Coffee
1 tablespoon instant coffee
1 1/2 cups cold whole milk
1 1/2 tablespoons cocoa powder
2 tablespoons golden syrup
1 tablespoon vanilla extract
- Dissolve agar agar in 3 tablespoons cool water in a small bowl. Let stand till bloomed, about 2 minutes.
- Meanwhile combine cold coffee and sugar in a large container. Gently stir agar agar mixture into coffee.
- Do not stir too vigorously else air bubbles will appear. Chill the mixture until it is firm for about 2 hours.
- Using an electric mixer on medium-high speed or whisk, whip cream in a large bowl till soft peaks form.
- Add sugar and vanilla and whip to medium peaks. Chill whipped cream while preparing the iced coffee.
- For the iced coffee, blend coffee, cocoa, milk, syrup, vanilla, and 3 cups ice into a blender until smooth.
- To assemble, cut coffee jelly into 3/4″ cubes and fill serving glasses with 1/2 cup cubed coffee jelly each.
- Spoon 3 tablespoons of whipped cream over each and spread it around to create a solid layer of cream.
- Divide frozen iced coffee (about 1 cup each) among glasses and carefully pour on top of the cream layer.
- Top glasses with more whipped cream and serve immediately with bubble tea straws. Makes 4 servings.
Frozen Iced Coffee
The aftermath of Valentine’s day is that you will probably end up with more chocolate than you can possibly eat even if you plan to go on an all-chocolate diet. While I still have my stash of Christmas chocolates (along with an enormous jar of Nutella spread) preciously stowed in a cool, dark corner of my kitchen cupboard, I have been at a loss of think of a recipe that might tempt me to get them out of their hiding place… until I discovered these Chocotella cupcakes.
In fact the original recipe, from Taste.com.au, has each cupcake frosted with a swirl of Nutella, whipped cream and a Ferrero Rocher elegantly balanced on top. I, however, was intent on using my mini muffin pan to make smaller cakes and had to dismiss the idea of having a Ferrero Rocher perched on top of something this small, which would surely make it look ridiculously out of proportion. For my next batch of Choctella cupcakes, I plan to include a Nutella centre inside and dunk the Nutella topped cakes in hazelnut praline and christened them as Fererro Rocher cupcakes.
70g brown sugar, firmly packed
50g butter, room temperature
40g dark chocolate, chopped
60ml (1/4 cup) cold water
1 egg, room temperature
75g (1/2 cup) self-raising flour
25g (1/6 cup) plain flour
1 tablespoon cocoa powder
120g (3/8 cup) Nutella
Whipped cream, to serve
Chocolate flakes or sprinkles
- Preheat the oven to 180C/ 160C fan forced. Lightly grease and line a mini muffin pan with paper cases.
- Place sugar, butter, chocolate and water in large saucepan over medium-low heat. Cook for 3 minutes.
- Stir until melted and smooth. Set it aside to cool. Add the egg to the chocolate mixture and whisk well.
- Sift flours and cocoa over egg mixture. Gently fold in until just combined. Divide mixture among pans.
- Bake the cakes for 12 minutes or until a skewer inserted into the centre of a cupcake comes out clean.
- Transfer cupcakes to wire rack to cool completely before frosting. Spread cupcakes with 1tsp Nutella.
- Top cupcakes with a dollop of whipped cream and chocolate flakes or sprinkles. Makes 12 cupcakes.
Chocolate + Nutella