Nutella Mousse

My daughter is a Nutella freak, and I don’t mind the hazelnut flavour (although I can’t eat it on toast!) and if you buy the gluten free marshmallows, this can be a gluten free treat too.

3 cups gluten free marshmallows (you can use the coloured ones if you like, they don’t have to be white in this recipe);

1/2 cup of softened nutella;

1/2 cup of milk;

600ml of thickened cream;

Some chopped hazelnuts, icing sugar, or sprinkles for decoration if you fancy.

Melt marshmallows and milk in a saucepan over low heat. Once the milk is just bubbling around the edges (don’t let it boil) take the pan off the heat and stir until the mixture is smooth.

Pour into a heatproof bowl, mix through the softened Nutella then leave the mixture to cool.

Beat the cream until it is forming soft peaks. Once the Nutella mixture is cool, slowly add it to the whipped cream, beating slowly.

Pour into a serving bowl, cover and place in fridge for a minimum of four hours, but preferably overnight.

When ready to serve, decorate it as you prefer.