I made this mousse a few days ago when an old friend was in town visiting. It was a nice light finish to our roast beef and leek and potato puree dinner. I love this recipe as you have to make it in advance. Its also is, obviously, served chilled so you don’t have to spend any time fussing in the kitchen when you should be enjoying yourself with your guests. The mousse was really light and fluffy and not overly nutella-y (although that’s never a bad thing). The oreo crunch at the bottom gave it nice texture as well. Definitely an easy recipe I’ll be keeping on file to make again and again.
Adapted from Wishful Chef
2 Oreo cookies, without cream center
1/8 cup slivered almonds
1/4 cup Nutella
1/2 cup cream, whipped
ground cookies and almonds for garnish
Grind slivered almonds in a food processor until almost like powder and reserve. Do the same for the chocolate cookies. Place cookie crumbs on the bottom of 2 small glasses or bowls. Save a little extra of the ground almonds and cookies for garnish at the end. In a small bowl, whip the cream until you get soft peaks. Mix both the ground almonds and Nutella, then whip the whipped cream and almond Nutella mixture together until smooth and well blended. Place mixture on top of cookie crumbs and sprinkle some crumbs on top. Chill in fridge until ready to eat.
Total Time: 20 minutes
Yield: 2 servings