Cheffing for the Parents Part 2: This Mousse Will Drive You Nut(s)ella
We really admire the rare breed of diners who order dessert at restaurants. Requesting a confectionary encore means that a party of people had some form of self-control -- after fresh complimentary bread, sharable starters, and coma-inducing entrees -- to save room in their tummies for a sweet, grand finale. How. How?? Teach us your ways.
Dessert to us is synonymous with a mid-morning splurge at a cafe or a self-made treat that you beg your roommates and coworkers to enjoy so you don't end up eating them all. All in all, there really isn't much more satisfying than whiffing cookies or cakes rise to perfection in your own oven. Remember that C you got in high school chemistry? I DO -- TAKE THAT, SCIENCE.
We presented this dessert as part of the family feast we crafted back in Connecticut last month. It looks intricate, right? Or maybe that's just us. Maybe it looks like the emoji to you. But for the sake of all our appetites, let's not go there.
This Nutella mousse will not last long -- this we can guarantee. It's plate-licking good. And served in a meringue nest, which is almost as easy to craft, is a more elevated way of eating it than just spooning it directly out of the bowl. But either is an acceptable option. Your kitchen, your rules.
1 cup heavy cream
1/4 teaspoon instant coffee
2 cups Nutella
1. Optional: prepare the meringue nests.
2. Combine heavy cream and instant coffee in a mixing bowl. Stir until the granules are completely dissolved (about 5 minutes).
3. Scoop in your Nutella and beat with an electric mixer until soft peaks begin to form. Make sure you are scraping the sides and bottom of the bowl so the entire mixture is incorporated.
4. Now you will want to put into the refrigerator and chill for at least 4 hours before serving. Since we wanted to present them in the meringue nests, we placed the soft mousse into a piping bag before putting it in the fridge.
5. 4 very long hours later, you can remove from the fridge and serve however you would like. We piped the mousse into the resting meringues and decorated with cut-up rainbow cookies, mint leaves, and edible flowers.