Vegetarian recipe ideas
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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.
Tip: For mousse with a firmer texture, place in the freezer for half an hour before serving.
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