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Ingredients
- eggs 4
- egg whites 2
- caster sugar 2tbsp
- Nutella® 200g
- unsalted butter 50g
- crème fraîche 50g
- hazelnuts 8tbsp, toasted and chopped
Method
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Step 1
Break the eggs and separate the whites from the yolks. Beat the yolks vigorously with the sugar until the mixure becomes pale and frothy.
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Step 2
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.
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Step 3
Beat the egg whites until they form stiff peaks. Using a spatula, gently fold the egg whites into the Nutella mixture.
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Step 4
Cover the bottom of 8 small ramekins with a thin layer of toasted, chopped hazelnuts.
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Step 5
Divide the mousse between the ramekins and refrigerate for at least 6 hours.
Tip: For mousse with a firmer texture, place in the freezer for half an hour before serving.