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Prepare Nutella Mousse. Place chocolate and ½ cup whipping cream into a heatproof bowl and melt over bain-marie. Add nutella and stir to combine. Meanwhile, soak gelatin powder in water for 5-10 minutes. Dissolve bloomed gelatin over low heat. Pour over the chocolate mixture. In a large bowl mix chilled cream until soft peaks form.
PER SERVING % DAILY VALUE Combine heavy cream and coffee granules in a small mixing bowl. Stir until dissolved, about 5 minutes. Add Nutella. Beat with electric mixer on medium for 1 minute. Scrape sides and bottom of bowl, and continue beating for about 1 minute until very soft peaks form.
Directions. Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely. For the nutella mousse: Mix the Nutella and mascarpone in a large bowl…
The mousse is simply whipped cream folded into a milk chocolate and Nutella ganache. I reinforced the mousse with a little bit of gelatin to help it hold up more sturdily against the glaze. A silicone cake pan is really the best way to make smooth-sided mousse cakes.
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