This is a modified version of a recipe I used in my very first cooking competition everrrr!
This is a really versatile recipe and you can use it in a lot of ways. This is a really awesome recipe because you can’t find it in any recipe book or on anyone else’s blog. Why? Because I made it up using different recipes from different books, and also with the help of one professional Pastry Chef, one Stadium Chef, one Sous Chef, and one crazy home ec teacher. You can’t find it ANYWHERE else.
The thing that make my mousse unique is that it doesn’t have eggs in it. Which is good, because most Mousse recipes involve doing crazy stuff and serving raw eggs, then freezing it and all this crazy stuff, and mine doesn’t. Another unique part of my recipe is that it is made from two parts: A whipped cream-type base and a ganache (look it up).
So all that being said, here’s what you need:
- 1 pint heavy whipping cream – it works best if the cream is super super cold.
- 3 Tbs honey
- 5 Tbs Nutella
- 1/2 cup chocolate chips
So here’s the low-down. For mise en place, all you have to do is make sure eveerything is measured out beforehand YOU WILL NOT HAVE TIME TO MEASURE IN THE MIDDLE OF THIS RECIPE. Put the Nutella and the chocolate in a medium mixing bowl and set aside. Read this whole recipe before you start.
- Put 1 1/2 cups of your whipping cream in a large mixing bowl.
- Using any of the following: an egg beater, a hand mixer, a standing mixer, or anything of that nature, whip the cream until it reaches a point professionally known as “soft peak” Let me explain – it’s not very difficult to understand – See, you whip/beat/mix the cream until it hits a point where when you take the mixer out of the cream it forms a peak that kind of just flops over. Like If you leave whipped cream out for a little and it gets all… you know. Google it if you have to.
- Put your soft peak-y cream in the freezer while you make the GANACHE
- Put 1/2 Cup of the Whipping cream in a small sauce pan with the honey. Stirring constantly (so you don’t burn the cream to the pan), wait for the mixture to start to bubble, let it bubble up a bit, then turn it off, let it stop bubbling for a second, then pour it over the chocolate and Nutella.
- With a fork, quickly whisk together the two mixtures until you end up with a chocolate sauce – lookin thing. ***** if you end up with a milky lookin thing with little flecks and the chocolate isn’t blending – ALL IS NOT LOST – you just need to whisk faster with your fork – don’t be gentle.
- Take your soft peak-y whipped cream out of the freezer and SLOWLY pour just a little of the ganache in, then whip it until it blends together, do the same for the rest of the ganache. You can add as little or as much ganache as you want deending on how chocolaty you want it – but at a certain point it gets kind of too much so watch out for that.
- NOW that you thought you were done whipping – guess what? YOU WHIP SOME MORE. Whip the chocolaty mixture until it gets to STIFF PEAK (a.k.a. when you pull the mixer out it forms little mountains).
- EAT IT ALLLLLL
- But if you don’t eat it all, put it in the fridge, it will only last a day or maybe two depending on how much you whipped it.
You do not have to include Nutella at all, just double the chocolate chips, or cut up whatever candy bar you like into little chunks. – mousse with nuts is super yummm.
Freeze this and it makes pretty yummy ice cream.