Simple Kid-Friendly Valentine’s Day Recipe: Nutella Mousse

Nutella Mousee (Photo Credit: Flic
Flikr, Naomi Robinson))

Children want to celebrate their loved-ones by giving gifts on their level of ability, and what could be easier than a two-ingredient Nutella mousse? Let them show their Valentine’s Day love to mom, dad, auntie, uncle, grandma, or grandpa with an easy dessert.

There are a variety of ways to make Nutella mousse, but a two-ingredients recipe is a great starter, especially for children. Plus, they will have a ball picking out toppings for the mousse once completed. It’s fun on top of fun.

Getting Started

The first ingredient for the Nutella Mousse is Nutella, right? Nope, that was a “Gotcha!” question. It is actually pouring cream/heavy whipping cream. If you go with Jennifer Cheung’s recipe on Kidspot Kitchen recipe, you use 2 cups of cream then whip, whip and whip some more until it’s light and fluffy.

Next, grab that jar of Nutella and measure 1 cup. Add the Nutella and fold it in until it’s thoroughly combined. At this point, let it chill for 6 hours then serve. You can top with raspberries, strawberries or the garnish of your choice.

Servings: 4

On the Triedandtasty.com recipe, there are a few slight differences. Use 1 and 1/2 cups of heavy cream and a 1/2 cup of Nutella. The recipe instructions are very similar; however, in this iteration it is topped with a Ferrero Rocher and toasted hazelnuts. This recipe also encourages you to serve it immediately.

Servings: 4

Here’s one more recipe by The Cooking Foodie. It’s still two ingredients.

Fun Fact #1

Here’s a little history about the very popular chocolate hazelnut spread, Nutella. First of all, it has an Italian heritage and just like we have a lineage so does Nutella. So, if Nutella had a family tree, it might start with gianduja.

Gianduja is sold as a paste and in blocks too.
(Photo Credit: Flickr)

Gianduja dates all the way back to Napolean’s reign in the early 1800’s. In fact, the blocking of British products entering European ports, under French control caused Turin chocolatier, Michele Prochet to start mixing his strained supply of cocoa with hazelnut. Yet again, necessity is the mother of invention and the chocolate and hazelnut paste was born.

Advancing our way through the Nutella family tree, Italian chocolatier, Pietro Ferrero introduced Supercrema gianduja in his bakery in Alba in 1951. This modified version was more of a spread and it was much creamier than the original gianduja.

Still sticking to the 1900’s, it was Ferrero’s son, Michele that further modified the Supercrema gianduja and renamed it Nutella. The spread was an instant success and was sold throughout Europe and now worldwide.

Fun Fact #2

Pietro Ferrero is the founder of the Ferrero Group, the company that makes those delicious chocolate hazelnut bites, Ferrero Rocher.

Published by princessindia28

As editor for the MultiCulturalCookingNetwork.net website, and as a general practice, I'm living my life in editing mode. It makes it easier to fix mistakes.

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