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.

Nutella Mousse with Gluten Free Popping Rocks

Serves 4

Surprise everyone!

I love the sensation of popping rocks in confectionery, but I am never sure with commercial confectionery if the rocks are gluten free, so when I found some in a packet, I bought them and stashed them in my bulging, messy pantry “just in case”.

As my daughter is a Nutella freak, I decided to make this Nutella Mousse, and in a naughty mood, “decorated” it with popping rocks before handing dishes over to my family.

Well, I thought it was funny anyway!

Ingredients:

100g dark chocolate buttons (or chop up some chocolate if you have it in block form);

300ml of chilled thickened cream;

1/2 cup Nutella.

Method:

Melt chocolate, either by placing it in a heatproof bowl over a pan of simmering water (don’t let the bottom of the bowl touch the water), or melt it in the microwave. I prefer 30 second bursts, stirring in between.

Let it cool for 5 minutes, meanwhile beat the cream until soft peaks form.

Add the Nutella to the cream and gently whisk until combined, then gently fold the chocolate through, marbling it if you like. Spoon the mixture into serving glasses, just before serving sprinkle with the popping rocks.

Mocha Hazelnut Icecream “cake” – gluten free

This is very easy, it is really just a great big ice-cream sandwich.  I used a large springform cake tin to freeze it in.  You will need to start this either early in the morning on the day you want it to allow for refreezing time, or the day before.  This is very large, and should give at least 10 people a decent sized serve.

Mocha Hazelnut Icecream "cake"

Mocha Hazelnut Icecream “cake”

3 litres shop bought vanilla icecream (buy the plain kind)

400g hazelnuts

150g butter

1 cup gluten free icing sugar

3 eggs

250g dark chocolate

1/4 cup Mocha Kahlua

Preheat oven to 200 celcius fan forced, 220 if not.  Toast the hazelnuts for 10 minutes (don’t forget them, they burn quickly) and when you take them out, wrap them in a clean tea towel.  After 10 minutes when they are cool enough to handle, rub the hazelnuts through the teatowel vigorously as this should get most of the skins off.  Divide into two portions, getting off as much of the skins as possible – don’t fret if you don’t get every bit off, so long as you get the majority of the skins off the dish will taste good.  Roughly chop the hazelnuts, leaving some portions larger, and some smaller.

Cream the butter and icing sugar until pale, then beat in the eggs one at a time, ensuring they don’t curdle.

Put the chocolate in a microwave safe bowl, and in 30 second bursts, melt the chocolate, shaking the bowl each time.  After the third time, you should be able to stir the chocolate so that it melts and is smooth.  Mix Kahlua into the butter, then mix in the chocolate until it is all combined.

Sprinkle half the chopped nuts into the springform, then spread half the chocolate mixture over.  Put in the freezer for about half an hour, remove the ice-cream at the same time to allow it to soften.  After half an hour, spoon the softened ice-cream over the chocolate and nut mixture and smooth as much as you can to fill in any air pockets.

Spread the remaining chocolate over the top, press in the nuts and return to the freezer.  Freeze at least six hours, or overnight.