Nutella mousse

• Makes 8

• Preparation time: PT15m

• Cooking time: PT180m

Ingredients

4 eggs + 2 egg whites
2 tbsp caster/superfine sugar
200 g (7/8 cup) Nutella
50 g (3½ tbsp) unsalted butter
50 g (scant ½ cup) crème fraîche
8 tbsp hazelnuts, toasted and chopped

Method

Break the eggs and separate the whites from the yolks. Beat the yolks vigorously with the sugar until the mixure becomes pale and frothy.

Melt the Nutella with the butter in a bain-marie or in a bowl over a pan of simmering water. Leave to cool. Add the melted Nutella to the egg-yolk mixture then mix in the crème fraîche.

Beat the egg whites until they form stiff peaks. Using a spatula, gently fold the egg whites into the Nutella mixture.

Cover the bottom of 8 small ramekins with a thin layer of toasted, chopped hazelnuts.

Divide the mousse between the ramekins and refrigerate for at least 6 hours.

Recipes and images from Nutella: The 30 Best Recipes by Ferrero (Murdoch Books), available now in all good bookstores and online.

Notes

For mousse with a firmer texture, place in the freezer for half an hour before serving.

Recipes and images from Nutella: The 30 Best Recipes by Ferrero (Murdoch Books), available now in all good bookstores and online.