Tag Archives: nutella

Nutella Baileys Mousse, Caramel Vodka dipped Dark Chocolate Milano Cookie, Sweetened Whipped Cream


Nutella Baileys Mousse

Nutella Baileys Mousse

I am not sure of how many people out there are fans of ‘Game of Thrones’, I am a big fan. I loved the books and I think HBO has done a great job of converting it to the screen. The books can be a little challenging with the sheer number of characters that one has to keep up with. However, do not let that bit discourage you, because once you get done with the first book or watching the TV series you will be hooked. Now I am just waiting for book 6 and 7 to come out.

The series features a lot of feasts (as one would do in those days), and they are decadent. I think it’s just in the sheer volume of food than what tickles our palate these days. For the season opener I thought it was going to be the wedding scene so I came up with this little decadent dessert to kick it off. I found a caramel vodka at the store the other day and finally found a good use for it. The Milano biscuit picked up the caramel flavor brilliantly.



Makes 12 3.5 oz bowls

  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons Baileys Irish Cream
  • 6 oz Nutella
  • 2 1/2 cups heavy whipping cream
  • 1/2 cup sugar (for the whipping cream)
  • 12 dark chocolate Milano cookies (or use brownies bites)
  • Caramel Vodka (or any other flavored drink of your choice)


Put the egg yolks, 1/2 cup of granulated sugar and baileys into a heat proof bowl and set it over a pot of simmering (not boiling) water. Whisk continuously until the yolks start to thicken and the color lightens. The volume will more than double as well. This should take about 7 minutes. Once the mixture has thickened take it off the simmering water.

Add about a quarter of the thickened egg yolks to the Nutella in another bowl and stir to blend. Then add this back to the thickened yolks and gently fold until incorporated. Do not worry if the egg yolk mix deflates a little.

Whip the heavy whipping cream until it starts to thicken slightly and then add the 1/2 cup of sugar and continue whipping until you get almost stiff peaks.

Pour about a 1/4 cup of caramel vodka into a wide bowl, add 2 tablespoons of water and one tablespoon of sugar and stir till dissolved.

To assemble

Divide the Nutella mixture among the bowls. Top with the whipped cream (either piping it over the mixture or just spooning it over). Dip both sides of the cookie in the vodka  mixture briefly – you want it moistened not soaking, then put it into the mixture. Refrigerate until ready to serve.




Nutella Mousse with Burnt Marshmallows

Nutella Mousse with burnt Marshmallow

Nutella Mousse with burnt Marshmallow

It was a while before I actually tried Nutella. I had an aversion to nuts and refused to eat anything with nuts in them and if I did get something with nuts, I would very patiently separate all the nuts out. Well I finally got around to eating them and then I was introduced to Nutella. I try not to keep it in the house as I just eat it straight out of the jar. It is so irresistible. When we go camping someone always brings along a Costco sized jar and it is cleaned out pretty quick. We just have to try and find different delivery systems to transport the nutella from the jar into our salivating mouths.

I wanted to make something with Nutella as I have a lot of friends who love it and I have been promising a friend whose birthday has gone by that I would make him a Nutella dessert. You can just make the nutella mousse as it is delicious on its own. I had egg yolks hanging around as I had just made a fresh batch of sugarpaste and decided to make a pastry cream. Hopefully you enjoy it as much as the folks who ate it here at home.

Oh and I was just looking at stats and I wanted to say hello to all my readers. You are from all over the world and it tickles me pink to see where I have hits from. Don’t be shy drop me a line. I would love to hear from you.


Make 12 5oz dessert cups

Nutella Mousse

3/4 cup whole milk
12 heaped tablespoons of nutella
3oz dark chocolate
1 1/4 cup of heavy whipping cream
1 1/2 tablespoon sugar

Heat the milk until it boils (or microwave for for 2 minutes in a microwave safe container with higher sides). Add the nutella and dark chocolate to the milk. Stir until everything is well mixed and then set it aside to cool.

Once the nutella is cool you can start whipping the cream. After the cream starts to thicken slowly add the sugar. Keep whipping until it get to the stiff peak stage. Fold a small portion (about a 1/4 of the whipped cream) into the nutella milk mixture to lighten. Then add this to the rest of the whipped cream and fold gently. Distribute among your dessert cups

Pasty Cream

2 cups whole milk
4 egg yolks
4 tablespoons sugar
3 tablespoons flour
1.5 teaspoons vanilla
1 tablespoon butter

Put the milk into a quart sized pot and bring it to a boil, then turn it off.

Whisk the egg yolks, flour and sugar in a small heatproof bowl. Whisk in about a 1/4 cup of the hot milk slowly into the egg mixture. Once it is blended you can then pour this mixture into the hot milk and put it back on the stove on a low heat, continue to whisk continuously until it is thickened. It should take about another 4 – 5 minutes. Take it off the stove.

Whisk in vanilla and butter. Pour it into a heatproof bowl and cover it with a plastic wrap. Make sure the plastic wrap touches the surface of the cream. This will prevent if from getting a skin. Set it aside to cool.

When cool distribute evenly among the dessert cups pouring it over the mousse. Then top it with mini marshmallows. Use your torch to singe the top of the marshmallows. Be careful as the marshmallows will continue to burn. Serve and enjoy.

Nutella Mouse, White Chocolate Mousse in Chocolate Cups with a raspberry sauce

Nutella & Whilte Chocolate mousse

Nutella & Whilte Chocolate mousse

I was asked to bring a dessert to a BBQ that a friend of mine is hosting. I was thinking more along the lines of a chocolate pavlova but then a request came in from the host to make a chocolate mousse. Well I was trying to think of something other than the usual chocolate rum mousse that I make. So this is what I came up with. I made a creme anglaise and poured that over the white chocolate and let that melt for the start of the white chocolate mousse then lightened it with cream. Then I made the nutella mouse and combined them into a chocolate cup. To cut down on the sweetness I made a puree of raspberries and drizzled it on top. Everyone loved them.

To make the chocolate cups I used chocolate chips but I think it would have been much better to use good chocolate. Blow up your balloons to about the size of oranges, wash them and then let them air dry. Line two baking trays with parchment paper. Clear out room in your refrigerator.

Melt 18oz of chocolate in a bowl over a pot of simmering water. Take it off the heat before it is all nearly melted and add a handful of chocolate chips (10 -12)  to it and continue to stir till melted. Let it cool.  Once cool you can start dipping your balloons. First straight down then tilt to the left, right, back and forward and then slowly lift it out of the chocolate and set it on your parchment paper. Once you are done with the balloons that fit on the tray put it into the fridge for about 30 mins. I work with one balloon at a time, taking it out of the refrigerator  snip right near the knot and let the balloon deflate. Then slowly start prying it from the chocolate cup. Return the cup to the fridge and proceed to the next one. My hands tends to be very warm and make the cup melt hence the once cup at a time method.


To make 16 chocolate cups

Creme Anglaise

  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 tablespoon sugar
  • 3/4 tablespoon light corn syrup

White Chocolate Mousse

  • 12 oz white chocolate
  • 3/4 cup heavy cream
  • 3/4 tbsp sugar

Nutella Mousse

  • 4oz cream cheese (at room temperature)
  • 8oz nutella
  • 1 cup heavy cream

Raspberry Puree

  • 4oz frozen raspberries
  • 1 1/4 tbsp sugar


Creme Anglais

In a small saucepan over medium heat, bring the milk to a boil. In a small bowl, whisk the egg yolks, sugar, and corn syrup well about a min till they are all well incorporated. Slowly pour the milk into the yolks in a thin stream whisking constantly and at a brisk speed. Whisk for about a min after you have added all the milk. Pour the mixture back into your pot and put it back on the stove on a low flame. Stir the mixture continuously until thick. The test for this is when you run your finger down the back of the spoon there will be a trail. It took about 2 mins for me but this depends on how low the flame is set. Pour this mixture over the white chocolate.

White Chocolate Mousse

Let the white chocolate sit with the creme anglais poured over it for about 2-3 mins and then stir gently until all the chocolate is melted. Let this cool. Start whisking the heavy cream and as it thickens add the sugar. Beat until you get stiff peaks. Fold the cream into the melted chocolate in two batches. The first to lighten the white chocolate/creme anglais mixture. Put this in the refrigerator.

Nutella Mousse

Beat the cream cheese until smooth. Add the Nutella and beat again until incorporated. Beat the heavy cream until it thickens and then add the sugar and beat until soft peaks form. Fold into the nutella-cheese mixture in two batches.

Raspberry Puree

Blend the raspberries. Put in into a small pot and add the sugar and heat on a very low flame until the sugar is dissolved. Refrigerate.

To assemble.

Take your chocolate cup, put in a scoop of Nutella mousse, a scoop of white chocolate mousse and top with raspberry puree.