Sunday, February 24, 2008

Chocolate Hazelnut Mousse in Phyllo Dough Cups

So I've had this recipe saved from World Nutella Day. I decided to make it this weekend. I took a slightly different spin on it. I made phyllo dough cups to serve them in.

Phyllo Dough Cups

These don't need an ingredient list. Lay out a sheet of phyllo dough. Brush it with melted butter. Cut into 12 squares. Stack 3 squares on top of each other at different angles and press into a mini muffin tin. Repeat for the rest of the squares. Put them in every other muffin tin so the edges don't overlap. Bake for a couple minutes. Just watch them until they are GBD. They are really thin so this happens fast. You need to watch them. Once it comes out of the oven move them off to a cooling rack so they don't burn. Repeat for however many you want.

Chocolate Hazelnut Mousse

1 cup whipping cream
1/2 cup Nutella (or somewhere around there, just look at the color of the mousse as it whips up and decide how much you want)
a splash of vanilla maybe somewhere around a tsp though I never measure vanilla so it's hard to say

Put everything in the stand mixer with the whisk attachment. Mix it up a bit until everything is pretty well incorporated. Stop the mixer and scrape everything down so that everything gets well incorporated. Mix some more until you get soft peaks. Maybe you could go a little stiffer but I didn't. Chill the mousse for a few hours to help it stiffen up a bit more.

Then put the 2 together. I don't think that needs explanation. It would be cool to toast some hazelnuts or some shredded up dark chocolate to sprinkle on top if you are a garnish person bu I'm not. I need a digital camera so I can take real food porn shots rather than using the webcam on my comp. One day.

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