Best 2 White Mousse With Crumble And Nutella Hazelnut Spread Recipes

Indulge your taste buds in a symphony of flavors with our delectable White Mousse with Crumble and Nutella Hazelnut Spread. This exquisite dessert combines the lightness of white mousse, the crunch of buttery crumble, and the rich, nutty sweetness of Nutella hazelnut spread, creating an unforgettable culinary experience. The mousse, crafted with whipped cream, cream cheese, sour cream, and powdered sugar, offers a velvety texture that melts in your mouth. The crumble, made from a mixture of flour, butter, sugar, and vanilla extract, adds a delightful textural contrast with its crispy and crumbly goodness. Topped with a generous drizzle of Nutella hazelnut spread, this dessert is an irresistible treat that will satisfy your sweet cravings.

Here are our top 2 tried and tested recipes!

CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE

Chocolate-Glazed Hazelnut Mousse Cake image

A shortbread chocolate cake gets a topping of mousse and ganache.

Categories Cake Milk/Cream Chocolate Dessert Bake Valentine's Day Kid-Friendly Chill Hazelnut Gourmet Peanut Free Soy Free Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Ingredients

For shortbread base
2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
For mousse
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar
For ganache
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 parchment paper
Special Equipment
an 8-inch (20-cm) springform pan; parchment paper

Steps:

Make shortbread base:
Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
Make mousse while shortbread cools:
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
Make ganache and glaze cake:
Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

WHITE CHOCOLATE MOUSSE

White Chocolate Mousse image

This elegant, fluffy dessert is a feast for the eyes and palate. Since almost any fresh fruit may be used, it can grace special meals throughout the year. My family loves it, and the recipe is easy to double if you are hosting a larger group. -Susan Herbert, Aurora, Illinois

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 cup heavy whipping cream
2 tablespoons sugar
3 ounces cream cheese, softened
3 ounces white baking chocolate, melted and cooled
2 cups blueberries, raspberries or strawberries
Additional berries, optional

Steps:

In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

Nutrition Facts :

Tips:

Use high-quality chocolate for the mousse. This will ensure that the mousse is rich and flavorful.
Make sure the cream is well chilled before whipping it. This will help the mousse to set properly.
Don't overbeat the cream. If you overbeat it, the mousse will be grainy.
Be careful not to overcook the crumble. If you overcook it, it will be dry and crumbly.
Let the mousse chill for at least 2 hours before serving. This will give it time to set properly.

Conclusion:

White mousse with crumble and Nutella hazelnut spread is a delicious and decadent dessert that is perfect for any occasion. The mousse is light and fluffy, the crumble is buttery and crunchy, and the Nutella hazelnut spread adds a rich and nutty flavor. This dessert is sure to be a hit with everyone who tries it.