Quick Nutella Mousse

by Karin Calloway
Rich, creamy and cool all describe the ethereal qualities of a well-made mousse. Most recipes for chocolate mousse call for melting chocolate and pulling out the stand or hand mixer.

This Quick Nutella Mousse replaces the usual whipped cream and beaten egg whites with an ingredient found in many Italian desserts: Ricotta cheese. The cheese is blended with Nutella, that chocolaty, hazelnut spread found near the peanut butter in most supermarkets, for a sublime, not too sweet dessert. Grating some high-quality chocolate over the top of each serving further heightens the chocolate flavor.

  • 1 15-ounce jar Nutella (chocolate-hazelnut spread)
  • 4 cups whole milk, reduced-fat or nonfat ricotta cheese
  • Grated chocolate, for garnish
Place Nutella in a medium bowl. Fold 1/2 cup of ricotta into Nutella to lighten. Fold in remaining ricotta in two additions. Spoon into 6 individual dessert bowls, cover with plastic wrap and refrigerate. Grate some of the chocolate over the top of each serving and serve.

Makes 6 servings.
Quick Nutella Mousse

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Italian Inspirations
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